Top-MOLINO-san-paolo

Remilled Semolina Top Type

The Top Type Remnant Semolina is high strength wheat semolina, obtained from hard wheat with high proteic content, which is giving it excellent absorption properties and tolerance to long lasting leavening. The final product develops quite well and stands out for the gold of the crust and the intense yellow of the soft inside. Mostly suited for wood-oven and natural yeast bread-making, and for the production of ciabattas, loaves and baguettes. It is also good for preparation of “biga”. The Top represents our best re-milled flour for soft dough bread.

Weight kg. 25

CHEMICAL/PHYSICAL PROPERTIES, RHEOLOGICAL FEATURES

Proteins 11%
Max ashes 0,9 %
W Minimum 240 J
Maturation long
Absorption 60%

Additional information

Weight 25 kg

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