Pan di Spagna

Type 00 · Soft Wheat Flour · Sponge & Baked

Ideal for sponge cakes, choux, muffins, phyllo, and light fried specialties. Low elasticity and excellent extensibility support proper expansion during baking. Suited for chemical and physical leavening and short yeast fermentations; absorbs and retains syrups well for moist, tender results.

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)