Made with traditional method, from the milling of each single wheat grain.
This is a wholewheat flour that is made from finely ground whole grains with natural fibre of bran. It is rich in germ and fibre, to ensures a genuine aroma after baking. It is suitable for all direct and indirect doughs where excellent elasticity and high water absorption are required. It is also recommended for doughs requiring maturation at controlled temperature (refrigeration). Requires longer kneading time to develop the gluten adequately, and longer rise before shaping dough.
Protein Level 12.5%
PANIFICAZIONE W 170/190
ELASTICITÀ P/L 0,80/0,90