BAKING MIXTURE

General characteristics: Excellent baking aptitudes products. Achieved from a careful classification and selection of the best bakery quality wheat, with higher protein content; differentiated by its high gluten level and optimized by the incorporation of specifics additives.It provides an extraordinary strength to the dough, and tolerance to the most demanding processes. The excellent quality of the protein network increases the capacity to retain gas, raises the volume of bread and improves the tolerance of the dough to time and temperature changes, during the fermentation processes. Uses: Optimal flour for Top range quality baked products and for frozen doughs elaborating systems. Packing: Bags 50kg / Bags x 25kg or Big Bag MIXTURE Moisture g/100g (Max.) 15.0 Ash g/100g (Max.) 0.65 Absortion g/100g 59 - 66 Volume Pan (Min.) 570

Excellent baking aptitudes products