Brand: Molino Quaglia

Ean:

Soft wheat flour for shortcrust pastry - Soft wheat flour type "00" Low protein flour (W150-170): gives rise to a homogeneous, non-nervous or elastic dough, which can also be easily worked by rolling.
The protein composition is designed to have good extensibility and gluten that activates slowly so as to allow perfect workability of the dough (as well as processing speed) and a finished product that is not too crunchy and scaly.
It has the ability to retain absorbed liquids well (the dough therefore does not become sticky) and to incorporate large quantities of fat, allowing it to maintain its shape during cooking and to enhance the characteristics of friability or crunchiness of the pastry without it being too crumbly or too "woody".
Friability and right compactness are maintained even after cooking, allowing the shortbread to be soaked without falling apart.
It has a very fine grain size which makes it impalpable to the touch and extremely delicate on the palate.
Also suitable for light and not enriched sponge cake.

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
Sweet with cast iron cylinders. The long grinding diagram with cylinders is designed in such a way as to be able to better respect the characteristics of the starting cereal. Thanks to the constant control of the grinding parameters, Petra® 6320 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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