Wholemeal Flour
The most complete flour from a nutritional point of view and rich in fiber; it stands out for the aroma that the doughs release after cooking. Obtained from the milling, in its integrity, of national and foreign strength grains.
Recommended use
We recommend using the Whole Flour in purity or mixed with one of the flours of the Oro Pizza line.
This flour has a high water absorption and a high hydration capacity of the dough. We recommend maturing in fridge cell for at least 48 hours, or, alternatively, outside the fridge cell for 72 hours.
Strength
W 320 - 340. The strength index (W) is to be considered as a statement to define the best use of the product.
Medium long. Maturation in cold storage for at least 48 hours or, alternatively, out of cold storage for at least 72 hours.
Pack 25 kg. Store in a dry and ventilated place avoiding direct contact with walls and floor
12 months from the date of packaging
Sacks per layer: 4. Layers per pallet: 10. Sacks per pallet: 40. Pallet size: 80*120*145
