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BIANCA FATA POTENZIATA

BIANCA FATA POTENZIATA

  • Short description: NATURALLY ACIDIC STARTER FOR SOFT DOUGHS
  • Product Code: 1031
  • Packaging: Bag of 15 Kg
  • Reward Points: 75
  • Availability: Product not available for online sale
List price: 5,00 €/Kg + VAT (10%)
  • Price per package: 75.00€ + VAT (VAT not applicable for export)

BIANCA FATA POTENZIATA is a naturally acidic starter culture designed for the production of all types of bread, replacing biga, old dough, pre-ferments, dough improvers, and enhancers. It is particularly suitable for medium to soft doughs, such as Ciabatta and Pugliese bread.

BIANCA FATA POTENZIATA allows you to achieve authentic and fragrant bread, replicating the traditional natural fermentation process, with the following advantages:

• Can be added directly to the dough, saving significant time;
• Enhances the aroma of the baked bread;
• Improves the crumb structure, even when using low W flours.

DOSAGE:

Use 2% to 5% based on the weight of the flour.

USAGE:

Add directly to the flour and proceed with the usual dough preparation.


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Tags: natural sourdough, soft dough, fragrant bread, ciabatta bread, pugliese bread, biga substitute, bread improver, natural leavening, low W flour, bread texture