Magistrale

Type 00 · Soft Wheat Flour · Long Leavening

Ideal for long-fermentation specialty baked goods like panettone, veneziane, focaccia, and pandoro. Formulated for doughs enriched with butter, eggs, and other rich ingredients, delivering stable, balanced fermentation through extended proofing without excessive elasticity or resistance.

Technical specifications

• Protein: 14% (min)
• P/L: 0.60 (±0.10)
• Farinograph: absorption 60% (min), stability 17 min or more
• Estensograph (135 min): value 155 (±10)
• Packaging: 10 kg (22.2 lb)