Created with world-renowned pastry master Sal De Riso, this Type 1 flour with wheat germ is made for cakes, crostate, cookies, and sponge cake. It mixes quickly, handles smoothly, and bakes into desserts with a balanced structure and especially friable texture.
This cake flour is unique as it retains all characteristics needed to produce a fragrant crust, while being a Tipo 1, richer in flavor and fiber content compared to typical, more refined cake flours.
Specifications for product Molino Colombo Sal De Riso Type 1 Flour for Cakes, Tarts & Cookies (2kg/4.4lbs)
Flour Properties
Weight
4.4 lb
Coarseness
How finely the flour is ground
Tipo 1
W Rating
The W rating measures the strength of flour and commonly ranges from 80 to 480
220
P/L
P/L is a measure of the balance between a flour's elasticity and extensibility
0,45-0,65
Protein%
11%
Falling Number
The Hagberg falling number is a measure of enzyme activity in flour. A lower number represents more activity.
