Strength wheat flour (500g)

Strength Wheat Flour is the essential ingredient for those seeking professional results in the art of baking. With a high gluten and protein content, this flour is ideal for doughs that require elasticity and a longer fermentation, such as artisan breads, focaccias, pizzas or brioches.

Thanks to its strength (generally over 12% protein), this flour allows it to better retain the gases produced by the yeast, ensuring a light, airy and well-developed structure. The result? Breads with a crispy crust and soft crumb, with that rustic appearance and authentic flavor that only a good strength flour can offer.

It is the perfect choice for home and professional bakers who want to improve their recipes, obtaining elastic, resistant and easy-to-work dough. A versatile flour, especially suitable for long fermentations and doughs with a high hydration content.

Nutritional information .......................... per 100g

Energy (kj/kcal) ................................. 1515/362

Fat ...................................................... 1.38g

of which saturated .................................... 0.19g

Carbohydrates.................................. 72.2g

of which sugars ....................................... 1.1g

Fiber .............................................................. 2.4g

Protein ..................................................... 13.07g

Salt ........................................................... 0.02g

To find out more details about this Alegreme product, consult the complete technical sheet. Find all the information about its origin, nutritional properties and other important data.