POWERFUL POINTS
Ideal for the production of bakery breadcrumbs
Quite strong fortified flour
Suitable for mixing with other flours
Ideal for high mechanical stress (artisanal production)
BENEFITS FOR THE PROFESSIONAL
Many uses in the bakery industry
POWERFUL POINTS
Ease of kneading
Longer shelf life of finished products
Stability of the finished product
Suitable also for frozen brioche dough
BENEFITS FOR THE PROFESSIONAL
Ideal for yeast recipes rich in fat and sugar
Very good absorption of the recipe liquids
Avoids the buns from sitting after baking
Increase the freshness of the brioche
POWERFUL POINTS
Ideal for difficult bakery and pastry products (such as brioche)
High gluten content
Ideal as a means of improving bakery and confectionery products
Suitable for admixtures in bakery, confectionery and puff pastry products
BENEFITS FOR THE PROFESSIONAL
The ideal choice for unique bakery and confectionery products
STRENGHTS
End products acquire distinct aroma
Broad range of end products
Ideal for making Northern European bread products
Ideal for blending with whole wheat Dinkel flour
BENEFITS FOR THE PROFESSIONAL
Long shelf life of end products
Zin flour from Triticum dicoccum wheat that is milled in a separate stone mill line in order to maintain its traditional characteristics.
STRENGHTS
Higher nutritional value compared to ordinary whole wheat flour
Ideal for making traditional Mediterranean bread
Ideal for use in handmade preparation and kneading machines
Bread making from primal grains
BENEFITS FOR THE PROFESSIONAL
Long shelf life of end products
End products acquire distinct aroma and flavor
STRONG POINTS
Particular external and internal appearance
Unique aroma and special taste of finished products
Suitable for slow curing and for frozen dough
BENEFITS FOR THE PROFESSIONAL
Cost savings due to very high absorbency
Long shelf life of finished products
