Uses for making bread at all kind of ovens.
High tolerance about mixing and fermentation.
High water absorption, achieve more product.
Perfect shape and volume in last product.
Provides smooth, fine and colored crust in last product.
- Provides small and
uniform pores inside the bread.
- Protein (min%): 10,50
- Moiisture (max%): 14,50
- Ash(max%): 0,85
- Wet Gluten (min%): 28
- Energy (min): 70
- Water Absorption (min%):60