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
Type 00 flour for large leavened goods made according to the instructions of the great master pastry chef Andrea Tortora. W 390/420, ideal for panettone, colomba, pandoro and sourdough refreshment.
€2,90
In stock
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Andrea Tortora Selection Flour for Panettone is a type 00 wheat flour made according to the instructions of the great master pastry chef Andrea Tortora. True fans of large leavened baked goods can refresh their sourdough and prepare dough for panettone, colomba and pandoro in complete safety.
With a W-force value between 390 and 420 and a stability of 17 minutes, it can support complex doughs high in butter, eggs, and sugar without yielding during long fermentations.
INGREDIENTI PRINCIPALI
Wheat flour type 00
DATA SHEET
✅ W: 390/420
✅ P/L: 0.55/0.60
✅ Absorption: 59.5%
✅ Stability: 17′
✅ Fall.Num: >300″
✅ Protein: 15 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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