MIA S

Type “1” flour with moderate protein content.

Suitable for short rising times, it lends itself to all preparations where a quick reaction to fermentation processes is sought and where modest elasticity is required. The reduced kneading times and excellent water absorption enable this flour to meet all requirements in short-rising pizza and bread doughs and in the refreshment of all types of indirect dough. The protein quality of this flour ensures perfect workability in all types of doughs at both high and low hydration. It makes it possible to make classic pizza, pan pizza and all types of directly leavened breads (filoncini and hard loaves). In pastry, particularly suitable for classic and light whipped shortcrust pastries, plum cakes, and baked cakes.