Farine integrali e "semintegrali"come vengono fatte, pregi e difetti

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  1. ramirez
    Posted on 3/10/2012, 22:11 by: ramirez
     
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    Una buona farina per panettoni ?
    W 320-350 p/L 0,55-0,65
    Assorbimento minimo 58%
    Stabilità : minimo 18 minuti
    proteine minimo 14%­
     
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97 replies since 2/10/2012, 20:21   13719 views
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Farine
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