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Flour for bread |
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Flour for rapid leaveningFlour for rapid leavening with direct kneading and protein content between 12.00 e 1450 (% S.S.); W value from a minimum of 180 to a maximum of 320.Codes + recipes: on request.
Flour for medium-length leaveningFlour for medium-length leavening with indirect kneading and protein content between 14.50 e 15.50 (% S.S.); W value from a minimum of 300 to a maximum of 370.Codes + recipes: on request.
Flour for slow leaveningStrong flour with a high protein content of between 15.50 and 18.00 (% S.S.) and W value from a minimum of 380 to a maximum of 450. Perfect for working with biga and poolish.Codes + recipes: on request.
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Protein: OF the proteins which are present in the flour, prolamins and glutelins bond with each other upon contact with water during kneading, forming a gluten which represents the main structure of the dough mixture and determines its quality. The higher the content of gluten in the flour, the higher its value.
W: Value which indicates the strength of the flour. The value is subjective, so we will provide only the following general categories:
w < 130 flour not suitable for bread-making w between 190 and 220 weak flour w between 230 and 290 flour of normal strength w > 300 strong flour Protein: OF the proteins which are present in the flour, prolamins and glutelins bond with each other upon contact with water during kneading, forming a gluten which represents the main structure of the dough mixture and determines its quality. The higher the content of gluten in the flour, the higher its value.
W: Value which indicates the strength of the flour. The value is subjective, so we will provide only the following general categories:
w < 130 flour not suitable for bread-making w between 190 and 220 weak flour w between 230 and 290 flour of normal strength w > 300 strong flour Protein: OF the proteins which are present in the flour, prolamins and glutelins bond with each other upon contact with water during kneading, forming a gluten which represents the main structure of the dough mixture and determines its quality. The higher the content of gluten in the flour, the higher its value.
W: Value which indicates the strength of the flour. The value is subjective, so we will provide only the following general categories:
w < 130 flour not suitable for bread-making w between 190 and 220 weak flour w between 230 and 290 flour of normal strength w > 300 strong flour Biga: dry pre-dough mix with a various range of leavening times (from 15 to 48 hours) obtained with flour, water and yeast. Obtained with strong flour (W> 300).
Poolish: liquid pre-dough mix obtained with flower and water (50%-50%) and yeast.
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Societa di Macinazione S.p.a. - Largo San Giacomo, 1 33170 Pordenone (Italy) - Tel. +39 0434 362421 Fax +39 0434 554119 - email: welcome@molinopn.com