Pivetti's precision flour for laminated and puff pastry. Exceptional tenacity/extensibility ratio (P/L ~0.50) makes it easy to laminate while remaining resistant to lengthy processing. W 300-320 provides the structure needed for multiple folds without tearing. Creates well-developed, crisp pastry for croissants, millefeuille, palmiers, cannoli, and sweet or savory puff doughs.
Pivetti's precision flour for laminated and puff pastry. Exceptional tenacity/extensibility ratio (P/L ~0.50) makes it easy to laminate while remaining resistant to lengthy processing. W 300-320 provides the structure needed for multiple folds without tearing. Creates well-developed, crisp pastry for croissants, millefeuille, palmiers, cannoli, and sweet or savory puff doughs.
Katalogové okno pro Molini Pivetti Sfoglia je 2–24 hodin při 4 °C (39 °F). Pandough odhaduje droždí a časování na základě tohoto okna, tvé hydratace, soli, typu droždí a teplot, kterým je těsto skutečně vystaveno.
Doba kynutí závisí také na teplotě těsta, množství droždí, hydrataci a poměru mezi teplým a studeným kynutím.
pastry, puff-pastry, laminated-dough, croissant, cannoli, millefeuille, type-00
Absorpce | 55% |
Obsah popela | 0.55% |
Sfoglia | ||
|---|---|---|
Síla | Silná · W 310 | Silná · W 310 |
P/L | 0.50 | 0.60+0.10 |
Bílkoviny | 13.5% | 12.5%-1.0% |
Hydratace | — | — |
Zrání | 1-3h 22°C | 4.6-14.9h 22°C+8h |
