MIA M

Type “1” medium-soft protein flour.

Suitable for medium leavening, it has very balanced rheological characteristics that make it suitable for all preparations where great elasticity is required. Its balanced gluten content ensures perfect workability in all types of doughs. It supports and facilitates the making of bread and pizza doughs of all formats where the development of a voluminous, well-structured crumb with a crumbly, thin crust is sought. It gives finished products pleasant chewability, perceptible flavor and aroma, and never invasive. In pastry, it lends itself optimally to the making of breakfast yeast products.