Created with Panettone World Champion and Pastry Master Sal De Riso, this Type 0 flour with wheat germ is built for panettone, colomba, and lievito madre feedings.
This flour boasts a W400–420 strength and strong gluten performance, while retaining exceptional extensibility. This flour is designed for rich, naturally leavened doughs that need power, balance, and reliable rise.
Specifications for product Molino Colombo Sal De Riso Type 0 Flour for Panettone, Colomba & Lievito Madre (2kg/4.4lbs)
Flour Properties
Weight
4.4 lb
Coarseness
How finely the flour is ground
Tipo 0
W Rating
The W rating measures the strength of flour and commonly ranges from 80 to 480
400
P/L
P/L is a measure of the balance between a flour's elasticity and extensibility
0,45-0,65
Protein%
>14%
Falling Number
The Hagberg falling number is a measure of enzyme activity in flour. A lower number represents more activity.
