MY X

Type “1” high protein soft flour.

Suitable for long maturation and where considerable volume development, easy leavening control and a very extensible gluten mesh are sought. It is suitable in refreshing sourdough and in the preparation of bigas or carry-over doughs. Its protein content ensures perfect tightness and workability in all types of high-hydration doughs. Its use in yeast-stopper systems ensures excellent stability and consistency of results and reduced oxidation of doughs. Developing fragrance and aromas in baking, the final products turn out to be light and tasty, present a lively and characterizing chromaticity, as well as excellent chewability and meltability. In pastry, suitable for making large leavened goods or breakfast leavened goods involving a considerable fat component or for preparations that require overnight rest or blast chilling from raw.