StrongItaly
Published spec: type 2, W 240 to 270. The weakest stone-ground flour of the line at W 240 to 270, for bread and focaccia. A stale shop facet advertises W 230 to 270 with no matching product; the printed product copy of 240 to 270 is recorded. 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 2 Pane e Focaccia is a type 2 flour and W255 strength. Published spec: type 2, W 240 to 270. The weakest stone-ground flour of the line at W 240 to 270, for bread and focaccia. A stale shop facet advertises W 230 to 270 with no matching product; the printed product copy of 240 to 270 is recorded. 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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