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DENTI FARINE PER PANE E FOCACCE
Molino Denti Farine per Pane e Focacce
(Bread and Focaccia Flour) is a professional-grade soft wheat flour crafted in Italy's "food valley" of Reggio Emilia and Parma. Part of the "Selezione Denti" line, it is specifically balanced to produce airy, traditional Italian breads and light, olive-oil-rich focaccias.
Molino Denti +3
Technical Profile
- Flour Grade: Primarily available as Type "0" or Type "00" depending on the specific retail version.
- Strength (W Rating): Classified as W 220–250, placing it in the "medium" strength category. This provides enough elasticity for a good rise without becoming overly tough.
- Rising Time: Optimized for short to medium leavening, generally up to 12 hours. It is not intended for the multi-day cold fermentation typical of some sourdoughs or Neapolitan pizzas.
-
Protein Content: Contains approximately 11–12% protein (roughly 6g per 55g serving), which supports stable gluten development for classic crumb structures.
Key Performance Highlights
- Versatility: Designed to blend effortlessly with additives like seeds, olives, or cheese.
- Machine Friendly: Its consistent absorption makes it an excellent choice for bread-making machines.
- Shelf Life: Baked goods made with this flour are noted for remaining fresh and soft for several days after baking.
- Purity: It is 100% natural, GMO-free, and contains no added preservatives or bleaching agents.
$1.20
Original: $3.99
-70%DENTI FARINE PER PANE E FOCACCE—
$3.99
$1.20Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Molino Denti Farine per Pane e Focacce
(Bread and Focaccia Flour) is a professional-grade soft wheat flour crafted in Italy's "food valley" of Reggio Emilia and Parma. Part of the "Selezione Denti" line, it is specifically balanced to produce airy, traditional Italian breads and light, olive-oil-rich focaccias.
Molino Denti +3
Technical Profile
- Flour Grade: Primarily available as Type "0" or Type "00" depending on the specific retail version.
- Strength (W Rating): Classified as W 220–250, placing it in the "medium" strength category. This provides enough elasticity for a good rise without becoming overly tough.
- Rising Time: Optimized for short to medium leavening, generally up to 12 hours. It is not intended for the multi-day cold fermentation typical of some sourdoughs or Neapolitan pizzas.
-
Protein Content: Contains approximately 11–12% protein (roughly 6g per 55g serving), which supports stable gluten development for classic crumb structures.
Key Performance Highlights
- Versatility: Designed to blend effortlessly with additives like seeds, olives, or cheese.
- Machine Friendly: Its consistent absorption makes it an excellent choice for bread-making machines.
- Shelf Life: Baked goods made with this flour are noted for remaining fresh and soft for several days after baking.
- Purity: It is 100% natural, GMO-free, and contains no added preservatives or bleaching agents.
