5 Stagioni Ciabatta Romana 10kg
£17.50
Soft WHEAT flour type “00”, dried WHEAT sourdough, powdered acerola juice (acerola, maltodextrine), food enzymes (amylase, emicellulase).
Energy value: 335 Kcal – 1440 Kj
Protein: 13
Carbohydrate: 69
Fat: 0.9
Description
5 Stagioni Ciabatta Romana is a mixture developed for the production of Roman-style “in pala” pizza dough. It is particularly suitable for high hydration direct and indirect dough and guarantees extreme lightness and digestibility. With Ciabatta Romana, the dough develops a very alveolated crumb and a crispy crust, light on the palate. Its particular composition (which includes Naturkraft sourdough) makes it particularly suitable for long leavening dough at controlled temperature (refrigerator).
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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.
CAPUTO SEMOLINA RIMACINATA
Double milled.
Semolina with calibrated grain size and increased elasticity, ideal for fresh pasta and durum wheat bread.
Obtained from strong wheat molitura, semola is grounded again and againg to encourage the using of doughs. With Its amber yellow colour, the balanced granulometria and the gluten elasticity, make the semola ideal for sprinkling and having the food gold and fragrant.
