This is a medium-strength wheat flour (W 270, protein >10.5%) designed for professional bread-making. It performs best in medium-short direct doughs and is highly versatile, also suitable as a refresh flour for pre-ferments like biga.
Its balanced characteristics make it ideal for producing firm dough breads in a wide range of formats. It supports efficient fermentation and is appreciated for its adaptability in both direct methods and refreshes.
Suggested uses:
- Traditional crusty bread
- Dough refreshes (e.g., biga)
- Medium-leavening processes in artisan bakeries
