Wheat FlourType '2' Base - Paolo Mariani - 25 kg
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 |