Mulino PadanoRinforzata
Mulino Padano Tipo 0 bread flour for medium and long doughs. Current mill shop table: W 320-340, protein 12.8% min, P/L below 0.70, farinograph absorption 57%. Mill use: baguette direct or indirect, prover. 1 kg and 5 kg. Weaker than Extra and Star on the same bread ladder.
Comments
0No comments yet. Be the first to share your bake.
Technical Specifications
Absorption | 57% |
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Mulino Padano Rinforzata is a type 0 flour, W330 strength, 12.8% protein, and 57% absorption. Mulino Padano Tipo 0 bread flour for medium and long doughs. Current mill shop table: W 320-340, protein 12.8% min, P/L below 0.70, farinograph absorption 57%. Mill use: baguette direct or indirect, prover. 1 kg and 5 kg. Weaker than Extra and Star on the same bread ladder.