Very StrongItaly
Published spec: protein at least 13%. Positioned for 18 to 24 hour ferments and small, airy breads, protein minimum 13 percent. Sold in 25 kg paper sacks (vacuum 10 kg and 20 kg for the line). 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 Soffiata is 13% protein. Published spec: protein at least 13%. Positioned for 18 to 24 hour ferments and small, airy breads, protein minimum 13 percent. Sold in 25 kg paper sacks (vacuum 10 kg and 20 kg for the line). 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.
Comments
0Sign in to join the discussion. Sign in
No comments yet. Be the first to share your bake.
Community Ratings
No community bakes yet
Bake with this flour and share your results!