Molino Quaglia Petra 7210 Frying Flour
StředníItálie
Toasted/roasted Type "0" wheat flour specifically for deep frying. Very low moisture (max 7%) combined with easy gelatinization makes it ideal for Italian-method frying and pastella batter. Creates thin, uniform, lump-free coating that fries to even golden color. Key advantage, batter does not absorb fat into the product interior, and frying oil stays cleaner longer. Also works for thickening bechamel, creams, and sauces. 5kg polypropylene bags. Not a pizza or bread flour.
Jak kalkulačka tuto mouku používá
- Okno kynutí. S 10,5 % bílkovin dosahuje těsto vrcholu po přibližně 5,5 h při 22°C, v rozmezí 3–9 h. V lednici při 4°C vydrží až 22 h.
- Rozsah hydratace Podle specifikací odhaduje Pandough 56–64 % vody a tam začíná hydratační pásmo kalkulačky. Pro Tradiční Napoletana v domácí troubě při 290°C doporučuje 62–64 %.
Toasted/roasted Type "0" wheat flour specifically for deep frying. Very low moisture (max 7%) combined with easy gelatinization makes it ideal for Italian-method frying and pastella batter. Creates thin, uniform, lump-free coating that fries to even golden color. Key advantage, batter does not absorb fat into the product interior, and frying oil stays cleaner longer. Also works for thickening bechamel, creams, and sauces. 5kg polypropylene bags. Not a pizza or bread flour.
Výtvory s touto moukou
Načítání...