Special flour for breakfast leavening, enriched with enzyme parts.
Blends
Special flour for breakfast leavening, enriched with enzyme parts.
Balanced in elasticity and extensibility for direct and indirect leavening. Allows already cooked croissants to be frozen (rapid regeneration at 200°c for 3’/4′). Allows natural freshness to be prolonged for longer, even after regeneration of cooked blasted product. Lends itself to leavened doughs to be laminated. Facilitates expansion in both rising and baking.
Chemical/physical specifications
Soft wheat flour type 00, food enzyme (amylase). May contain traces of soy, egg, milk, sesame seeds. Product contains no ingredients of animal origin.
Rheological specifications
Available packages
© 2024 Agugiaro&Figna s.r.l.
All rights reserved
VAT CEE IT02257630349
LEGAL NOTES
PRIVACY & COOKIE POLICY