Brand: Molino Quaglia

Ean:

Soft wheat flour for cupcakes and fried desserts - Soft wheat flour type "00"
Medium-strength flour (W240-260) designed for the production of cream puffs and leavened products with short and rapid rising (karpfen, light brioche, donut) that need to be fried and have an open and light structure. The careful selection of the starting soft grains based on the quality of their starch and its gelatinization capacity; the calibration of the gluten composition in such a way as to guarantee an appropriate consistency to the dough and also favor the expansion of the product ensuring a '' excellent and balanced development in terms of volume;
the good index of absorption of liquids that allows to obtain soft but at the same time elastic and homogeneous doughs that develop widely during cooking.
These are the strengths of Petra 6379 that ensure excellent cooking performance: the puffs are well expanded, hollow inside and have a thin thickness; the pancakes and donuts are light, soft and porous, not chewy; the Krapfen and small leavened products obtain a fine and regular alveolation and become soft and free from gummy.
It is a flour that ensures excellent results even in the production of whipped masses in which large quantities of air are incorporated (muffins, plum cakes, sponge cakes) because it facilitates and supports the instant leavening typical of chemical yeast avoiding the stiffening of the dough and allowing the formation of a solid structure which opens easily in the oven due to the expansion of the incorporated air.

FEATURES:
Mixture of varieties of soft wheat selected specifically for use in pastry products.The quality standards of the selection process, combined with the technologies adopted during the processing phase, allow to obtain a stable flour from a technological and hygienic point of view. without the use of additives.

TYPE OF GRINDING:
Cast iron cylinder cake.
The long cylinder milling diagram is designed in such a way as to be able to better respect the characteristics of the starting grain.
Thanks to the constant control of the grinding parameters, Petra® 6379 is characterized by excellent technological stability, in terms of absorption and processing yield.

INGREDIANTS:
Soft wheat flour type "00".
It may contain traces of soy.

Supplier: Molino Quaglia

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