Shipments will be suspended from August 7 to August 21
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Shipments will be suspended from August 7 to August 21
Shipments will be suspended from August 7 to August 21
Menu
Shipments will be suspended from August 7 to August 21
Panettone flour is the professional type 00 flour for large leavened products: panettone, colomba and pandoro. With W 410 and 16g protein it guarantees flawless results even when refreshing sourdough.
€26,90
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Panettone flour is the professional type 00 in the pastry line designed specifically for large leavened products. With a strength of W 410 and a protein content of 16g, it can support complex doughs high in butter, eggs and sugar without yielding during long fermentations.
It is the ideal product for those who want to prepare panettone, colomba and pandoro even at home with professional results. Also perfect for refreshing sourdough, it ensures a stable gluten mesh that withstands prolonged fermentations typical of large recurrence leavening.
INGREDIENTI PRINCIPALI
Wheat flour type 00
DATA SHEET
✅ W: 410
✅ P/L: 0.55
✅ Absorption: 61%
✅ Stability: 20′
✅ Fall.Num: >300″
✅ Protein: 16 g
✅ Fiber: 1.8 g
✅ Ash: 0.55%
✅ Energy: 345 Kcal
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Do you have any questions?
Large leavened doughs such as panettone and colomba contain high amounts of butter, eggs, and sugar that put a strain on the gluten mesh. A technical flour provides the strength needed to support rich doughs during demanding fermentations.
Yes, it is the ideal product for refreshing sourdough because of its stability that supports repeated refresh cycles.
Yes. The technical characteristics make it perfect for all large leavened products: panettone, Easter dove, and pandoro.
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