MR Molino di Rovato gets into
the most prestigious bakeries, thanks
to the wide range of flours obtained from
the best national and foreign wheat,
with specific products for each need.
FLOURS FOR BREAD-MAKING
Soft "ø" and "øø" flour CODE:
CHARATTERISTICS:
SUGGESTED USE :
W 190-210
p/l 0,5-0,6
Wet gluten28-30% t.q.
Dry gluten 10-12% s.s.
Proteins 11,5-12,5% ss
It can be left to leaven for 5-7 hrs, therefore it is suited for making different kinds of bread rolls such as rosette, micconi, and shaped breadsticks etc.
Soft "ø" and "øø" flour CODE: T
CHARATTERISTICS:
SUGGESTED USE:
W 240-260
p/l 0,5-0,6
Wet gluten 28-30% t.q.
Dry gluten 10-12% s.s.
Proteins 11,5-12,5% ss
Flour suited for making fancy bread, for cooking requiring average leavening time (8-12 hrs); for mixing with strong flours.
Soft "ø" and "øø" flour CODE:
CHARATTERISTICS:
SUGGESTED USE:
W 280-300
p/l 0,5-0,6
Wet gluten 30-32% t.q.
Dry gluten 12-13% s.s.
Proteins 12,5-13% ss
It is suited for making fancy, milk, Soya and oil bread, and wherever medium to long (12-15 hrs) leavening time is required.
Soft "ø" and "øø" flour CODE:
CHARATTERISTICS:
SUGGESTED USE:
W 340-360
p/l 0,5-0,6
Wet gluten 33-35% t.q.
Dry gluten 13-15% s.s.
Proteins min. 13,5% ss
It is suited for making puffed bread, ciabatte and oven-cooked products (pizza, croissants, puffed confectionary.) where medium to long (15-18 hrs) leavening time is required.
Soft "ø" and "øø" flour CODE: S
CHARATTERISTICS:
SUGGESTED USE:
W min.400
p/l 0,5-0,6
Wet gluten min.35% t.q.
Dry gluten min. 14% s.s.
Proteins min.14,50% ss
It can be leavened for 20 hours, therefore it is suited for puffed bread, puffed rolls, ciabatte rolls, as a corrector for weak flours, confectionary requiring long leavening times.
Soft "ø" and "øø" flour CODE: SF
CHARATTERISTICS:
SUGGESTED USE:
W 400-430
p/l 0,5-0,6
Wet gluten min.35% t.q.
Dry gluten min. 14% s.s.
Proteins min.15% ss
It can be leavened for 30 hours, therefore it is suited for puffed bread, puffed rolls, ciabatte rolls, as a corrector for weak flours, confectionary requiring long leavening times.
"Ø" WHOLEMEAL BREAD
CHARATTERISTICS:
SUGGESTED USE:
W 280-300
p/l 0,5-0,6
Wet gluten min.28% t.q.
Dry gluten min.10% s.s.
Proteins 11,5-12% ss
It is suited for making fancy, milk, Soya and oil bread, and wherever medium to long (12-15 hrs) leavening time is required
CORRECTOR FLOURS
Soft "ø" and "øø" flour CODE: S
CHARATTERISTICS:
SUGGESTED USE:
W min.400
p/l 0,5-0,6
Wet gluten min.35% t.q.
Dry gluten min. 14% s.s.
Proteins min.14,50% ss
It can be leavened for 20 hours, therefore it is suited for puffed bread, puffed rolls, ciabatte rolls, as a corrector for weak flours, confectionary requiring long leavening times.
Soft "ø" and "øø" flour CODE: SF
CHARATTERISTICS:
SUGGESTED USE:
W 400-430
p/l 0,5-0,6
Wet gluten min.35% t.q.
Dry gluten min. 14% s.s.
Proteins min.15% ss
It can be leavened for 30 hours, therefore it is suited for puffed bread, puffed rolls, ciabatte rolls, as a corrector for weak flours, confectionary requiring long leavening times.
Soft "ø" flour CODE: BA
CHARATTERISTICS:
SUGGESTED USE:
W min.500
p/l 0,90-1,10
Wet gluten min.42% t.q.
Dry gluten min. 14,5% s.s.
Proteins 17-18% ss
To be put in the cooler at 2.3% for a couple of hours before placing in the oven. It has a very high water absorption capacity of over 70%.
