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Published spec: type wholemeal, W 260 to 300. A stone-ground wholemeal flour for pizza and focaccia at W 260 to 300, a respectable strength band for a whole grain flour. Sold as 1 kg and 10 kg bags. Protein, P/L and farinograph absorption are not published for this flour; the printed W band is the only strength figure the mill gives.
Molino Braga Tipo Integrale Pizza e Focaccia is a type wholemeal flour and W280 strength. Published spec: type wholemeal, W 260 to 300. A stone-ground wholemeal flour for pizza and focaccia at W 260 to 300, a respectable strength band for a whole grain flour. Sold as 1 kg and 10 kg bags. Protein, P/L and farinograph absorption are not published for this flour; the printed W band is the only strength figure the mill gives.
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