Specially indicated for the creation of specialties. This flour adapts to both artisanal and mechanized processes, ideal for direct cooking and controlled fermentation, offering versatility and quality in each preparation.
Features
Strength (W) = 260 ± 30 Jul x 10^4
Balance (P/L) = 0,7 ~ 1,0
Protein = > 12 %
Humidity = max. 15%
Recommended use
Artisan specialties (Payés, Hogaza de León, Pan candeal, Sarrebrot, etc.)
