Your cart
PanettoneType “00” soft wheat flourFor pâtisserie
PanettoneType “00” soft wheat flourFor pâtisserie
Our Type “00” Panettone flour, today in a renewed formula, is the ideal flour for the preparation of highly leavened products, such as Panettone, Pandoro and Colomba, and for reinvigorating either liquid or solid sourdough starters.
Obtained from soft wheat grain which is naturally rich in gluten, the Panettone flour develops a gluten web with the right balance between extensibility and elasticity, eliminating the rigidity that can lead to the contraction of the product after cooking and its detachment from the baking cup. Its high absorption index facilitates the handling of dough characterized by a high percentages of liquid, fat and dried ingredients, ensuring that the leavened product does not vitrify and remains soft and perfectly textured, for much longer than products made with other Panettone flours.
The dough remains very malleable no matter how high its percentage of hydration and develops consistently both during proving and cooking, for a great leavened product with a regular and harmonious shape.
Price 3.48 €
Weight: 0 g
Details
Mulino Padano flours’ only ingredient is soft wheat.
May contain traces of soy and mustard.
Humidity below: 15.50%.
| Protein min. [%] | 16.0 |
| Fibre [%] | 2.1 |
| Energy W [E-4 J] | 380 – 400 |
| Elasticity P/L | < 0.60 |
| Stability min. [min.] | 20 |
| Absorption [%] | 59 |
Average nutritional content per 100g of product
Energy 1536 kJ – 362 kcal – Fat 1.5 g – of which saturates 0.4 g – Carbohydrates 70.1 g – of which sugars 1.1 g – Fibre 2.1 g – Protein 16 g – Salt* 0.002 g
*The salt content is due only to naturally occurring sodium.
Shelf life: 12 months
Store in a cool, ventilated, dry, clean environment.
The packaging, consisting of the bag and front label, is in FSC® certified paper (PAP 22).
Empty the package completely before throwing it away in the paper waste.