Wheat flour. Absorption: 60% – Stability: 20 min. – Protein: 15
Type 0 W common wheat flour: 440 – P/L: 0.60 – Absorption: 60% – Stability: 20 min. – Protein: 15
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Semi-processed for soy bean pizza
Great for use with “biga” starter dough and in retarder proving cabinets.
Wheat flour type 0, soy bean flour, gluten.