You
can obtain the best sweets with higher quality flours,
the same flours that MR Molino di Rovato supplies to the greatest
pastry cook.
SEMOLINA FOR DRY CONFECTIONARY
Soft "ø" flour CODE: K
CHARATTERISTICS:
SUGGESTED USE:
W 90-120
p/l 0,4-0,60
Wet gluten 22-24% t.q.
Dry gluten 8-9% s.s.
Proteins 10-11% ss
Flour suited for dry biscuits, rolls, crackers, Savoy biscuits, snacks, short pastry.
Soft "ø" flour CODE: E
CHARATTERISTICS:
SUGGESTED USE:
W 90-120
p/l 0,4-0,60
Wet gluten 22-24% t.q.
Dry gluten 8-9% s.s.
Proteins 10-11% ss
Flour suited for dry biscuits, rolls, crackers, Savoy biscuits, snacks, short pastry.
Soft "ø" flour CODE: E
CHARATTERISTICS:
SUGGESTED USE:
W 190-210
p/l 0,50-0,60
Wet gluten 28-30% t.q.
Dry gluten 10-12% s.s.
Proteins 11,5-12,5% ss
Flour suited for dry biscuits, rolls, crackers, Savoy biscuits, snacks, short pastry.
FOR LEAVENED CONFECTIONARY (BIOLOGICAL LEAVENING)
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 rolls 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.
