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Published spec: protein at least 12.5%. A special bread flour for michette and sfilatini with long proofing, protein minimum 12.5 percent. Sold vacuum-packed in 10 kg and 20 kg, and in 25 kg paper sacks. The mill's brochure prints a target hydration per SKU but labels it indicative process guidance, not farinograph absorption, so no absorption is recorded here.
Molini Loizzo Panini is 12.5% protein. Published spec: protein at least 12.5%. A special bread flour for michette and sfilatini with long proofing, protein minimum 12.5 percent. Sold vacuum-packed in 10 kg and 20 kg, and in 25 kg paper sacks. The mill's brochure prints a target hydration per SKU but labels it indicative process guidance, not farinograph absorption, so no absorption is recorded here.
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