OLD GRAIN, designed for planning, pizzeria and pastry, is a powder product from biological fermentation of selected bacterial strains of durum wheat flour (Timilia).
The drying is carried out at low temperatures to preserve intact the characteristics of the product itself. Enzymatic stabilization of flour is synergistic to yeast and contributes to obtaining high quality finished products
Bakery products, leavened even desserts.
Natural yeast of durum wheat flour, variety tumminia (Timilia) (wholegrain flour, yeast), malted wheat flour ,.Flour treatment agent: ENZYMES, E-300 - ASCORBIC ACID:
Doses of use:
- 1-5 % on the flour according to the uses
- 1.2 % for traditional rustic breads / large pieces.
- 3.5 % small pieces