Wheat FlourType '2' Base - Paolo Mariani - 25 kg
 
Flour obtained from the Marche region’s best wheat, whose extraction takes place through intermediate milling stages in which a high fiber, naturally less refined, the product is obtained.
Ideal for focaccia, pizza, bread ... the great taste of a bygone era!
 
	
		
			
			
Technical characteristics
			
		
		
			
			
Protein d.m.
			
			
			
min. 14.0%
			
		
		
			
			
Gluten d.m.
			
			
			
min. 11.0%
			
		
		
			
			
W
			
			
			
220 – 230
			
		
		
			
			
P/L
			
			
			
0.55 – 0.60
			
		
		
			
			
Stability
			
			
			
min. 9′
			
		
		
			
			
Absorption
			
			
			
min. 59%
			
		
		
			
			
Ash d.m.
			
			
			
max. 0.95%
			
		
		
			
			
Moisture
			
			
			
max. 15.5%
			
		
	
 
Type 2 Base
Flour obtained from the Marche region’s best wheats, whose extraction takes place through intermediate milling stages in which a high fibre, naturally less refined, product is obtained.
Ideal for focaccia, pizza, bread … the great taste of a bygone era!
 
	
		
			
			
Technical characteristics
			
		
		
			
			
W
			
			
			
230 – 250
			
		
		
			
			
P/L
			
			
			
0,55 – 0,60