Wheat flour 6384 5 Kg

Strength flour (W370-390) the result of blending naturally gluten-rich soft grains, designed for leavening. In long sourdough processing it expresses its full potential. Ideal for complex processing in which several successive doughs and long leavening are made (panettone, pandoro, colomba and large leavened goods in general) and where high amounts of fat or candied fruit are added. The protein composition guarantees excellent elasticity and high extensibility and ensures perfect tightness and stability of the dough, which expands regularly without sagging, presenting excellent development both during rising and baking even in the presence of high amounts of heavy ingredients (raisins, candied fruit, icing) Protein quality is such that it avoids the effect of gluten rigidity, which usually characterizes strength flours, making the dough malleable and avoiding the phenomenon of shrinkage of the baked product a few hours/days after baking (typical of flours with added gluten) The high liquid absorption rate is accompanied by the great ability to retain liquids within the finished product even during baking and once baked: in the oven the gradual release of moisture is not accompanied by "vitrification" of the dough, and over time the water retention operated by the flour proteins, keeps the product soft, preserving it from excessive drying