5 Stagioni Ciabatta Romana 10kg
5 Stagioni Ciabatta Romana Mix 10kg
Usage instructions: 5 Stagioni Ciabatta Romana can be used in direct and indirect dough and in both cases it guarantees a unique lightness and digestibility.
Ingredients
Soft WHEAT flour type “00”, dried WHEAT sourdough, powdered acerola juice (acerola, maltodextrine), food enzymes (amylase, emicellulase).
Chemical/physical properties
Energy value: 335 Kcal - 1440 Kj
Protein: 13
Carbohydrate: 69
Fat: 0.9
5 Stagioni Pizza Rustica 2 kg
Ingredients
Different seeds 42% (LINSEED, decorticated MILLET seeds, SESAME seeds), soft WHEAT bran, vital WHEAT GERM 15%, groat of soft WHEAT, SOYA grains
Chemical/physical properties
Moisture: max 15,5% NUTRITIONAL FACTS (100 GR) Energy Value: 335 Kcal - 1857 Kj
Protein: 18
Carbohydrate: 40
Fat: 18 RECOMMENDED DOSAGE Replace it to about 10% of flour
5 Stagioni Lemady 1kg
5 Stagioni Dry Yeast Lievito
A blend based on dried sourdough wheat for pizza doughs. Ideal for structuring all types of pizza dough, particularly those where a pronounced cell structure, greater volume during long baking, long-lasting dough, and enhanced aromas and flavours are desired. From 2 to 5 g/kg of flour, for strong flours with standard hydration; over 10 g/kg of flour, for flours with medium and low protein content, "semi-whole" and whole, and for high-hydration doughs. Does not replace brewer's yeast.