Bongiovanni Farine e Bonta' Naturali Malted Wheat Flour, Malt 1 kg
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It is a flour obtained from the germination, drying and grinding of wheat The germination process initiates cleavage, a biochemical transformation of starch into simple molecules (dextrins and msium) It is used from 1% to 4% in baked goods, for leavening (increases the amount of amylase), flavor, to give a golden crust and to increase the extensibility of gluten Tibiona produces most of the flour at Molino Bongiovanni, active since 1880 in Pogliola in the province of Cuneo Molino Bongiovanni produces its own flour with the volcanic stone mill and all the energy used is self-produced from renewable sources
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Description
Amazon
It is a flour obtained from the germination, drying and grinding of wheat The germination process initiates cleavage, a biochemical transformation of starch into simple molecules (dextrins and msium) It is used from 1% to 4% in baked goods, for leavening (increases the amount of amylase), flavor, to give a golden crust and to increase the extensibility of gluten Tibiona produces most of the flour at Molino Bongiovanni, active since 1880 in Pogliola in the province of Cuneo Molino Bongiovanni produces its own flour with the volcanic stone mill and all the energy used is self-produced from renewable sources
Description
(1)
It is a flour obtained from the germination, drying and grinding of wheat The germination process initiates cleavage, a biochemical transformation of starch into simple molecules (dextrins and msium) It is used from 1% to 4% in baked goods, for leavening (increases the amount of amylase), flavor, to give a golden crust and to increase the extensibility of gluten Tibiona produces most of the flour at Molino Bongiovanni, active since 1880 in Pogliola in the province of Cuneo Molino Bongiovanni produces its own flour with the volcanic stone mill and all the energy used is self-produced from renewable sources
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