The high amount of protein and the excellent gluten structure, accompanied by a high W value, give this flour the balanced strength for longer leavening times. The quality of the PROTEINS guarantee high absorption capacity and stability during rising and baking.
It is an excellent flour to prepare products that require a well-structured dough able to withstand long rising times, and to hold the abundant addition of fats, sugar and candied fruit.
The products obtained with this flour will show remarkable development, creating fine and even air holes to ensure that the pastry stays soft and fresh for a long time.
Ideal for: Italian sweet bread recipes such as panettone, pandoro, colomba, and products that require longer leavening.