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Agricola Piano Wholemeal Flour (≈ T150) for Bread 2 x 11 lbs Autentica

Name: Agricola Piano Wholemeal Flour (≈ T150) for Bread 2 x 11 lbs Autentica
Brand: agricola PIANO
SKU: a44eeba87e716b58fcb4083006837f3a
Price: 40 EUR
Availability: InStock

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Amazon Pack 2 × 11 lbs: 2 bags of 11 lbs (22 lbs) of the same flour in one package – handy if you use it often and don't want to run out. Whole grain flour: wholemeal flour of soft wheat (comparable to a T150) with almond, bran and germ in the natural proportions of the grain. Grinding on cylinders keeps the grain whole, without its added afterwards. Wholemeal bread and rustic recipes: for wholemeal bread, focaccia, biscuits and shortbread dough, but also rustic cakes, cakes and fresh pasta. For bread and focaccia, give preference to direct pasta and short scores. ORIGIN AND FIBERS: wheat from Puglia (Italy) from the Agricola Piano sector, in integrated agriculture. 5 g fibre per 100 g according to the nutritional statement, with live wheat germ and without additives. AUTOLYSIS FOR BREAD AND FOCACCIA: the technical sheet advises 30 to 60 minutes of autolysis for good absorption. It can require more than 70% hydration; low flour (W low), it is not suitable for biga, poolish or very long scores.

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€ 40.00

Description (1)

Pack 2 × 11 lbs: 2 bags of 11 lbs (22 lbs) of the same flour in one package – handy if you use it often and don't want to run out. Whole grain flour: wholemeal flour of soft wheat (comparable to a T150) with almond, bran and germ in the natural proportions of the grain. Grinding on cylinders keeps the grain whole, without its added afterwards. Wholemeal bread and rustic recipes: for wholemeal bread, focaccia, biscuits and shortbread dough, but also rustic cakes, cakes and fresh pasta. For bread and focaccia, give preference to direct pasta and short scores. ORIGIN AND FIBERS: wheat from Puglia (Italy) from the Agricola Piano sector, in integrated agriculture. 5 g fibre per 100 g according to the nutritional statement, with live wheat germ and without additives. AUTOLYSIS FOR BREAD AND FOCACCIA: the technical sheet advises 30 to 60 minutes of autolysis for good absorption. It can require more than 70% hydration; low flour (W low), it is not suitable for biga, poolish or very long scores.