CHEMICAL/PHYSICAL PROPERTIES, RHEOLOGICAL FEATURES
|Max ashes||0,9 %|
|W Minimum||210 J|
The Remnant Extra Class Semolina is obtained from a selection of hard proteic wheats which grant good tolerance to leavening and long-lasting processing. It is suitable for the realization of good quality bread; it can also be used with wood oven and natural yeast. Bread types that can be obtained are: ciabattas, loaves, baguettes, and also hard-dough bread with 50% hydration.
Weight kg. 25
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