Flour Type 0 Black

Flour Type 0 Black

"""

Type 0 Flour obtained from the milling of foreign grains with high protein content.

 

Recommended Use

We recommend using Type 0 Black Flour for direct and indirect doughs. This flour has a good water absorption capacity and is suitable for maturation in 48-hour fridge cell or, alternatively, outside the fridge cell for 24 hours. 

 

Strength

W 260 - 290. The strength index (W) is to be considered as a statement to define the best use of the product.

Maturation
Aggiunti (Add) Rimuovi (Remove)

Medium long.  Suitable for 48-hour cold storage maturation or, alternatively, 24-hour out of cold storage.

Packaging and storage
Aggiunti (Add) Rimuovi (Remove)
shelf life
Aggiunti (Add) Rimuovi (Remove)
Palletization
Aggiunti (Add) Rimuovi (Remove)
You might also like