Brand: Molino Caputo
Ean: 8014601250322
Ideal for doughs that require longer rest periods and prolonged leavening cells in a refrigerator. Gluten, a balanced relationship extensibility, strength and elasticity is ideal for working in a pizzeria, bakery and cooking by the chef.
technological characteristics
Power (W) 300-320
Protein (%): 12-13
Falling Number (s) 340-360
Wet gluten (%) 34-36%
Absorption (%) 55-57
Stability (min) 10-12
Elasticity: P / L 0.50 / 0.60
For bulk purchases please contact us in private info@youdreamitaly.com
Supplier: Molino Caputo
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