CHARACTERISTICS
Flour has a pleasantly strong sweet tones that make the buckwheat flavour milder.
The special composition of the buckwheat kernel is made fully available thanks to the germination process: added to common wheat flour, it accelerates maturation and, in sour dough, it can keep excess acidity under control. Thanks to a balanced addition of amino acids and sugars, it can act as a perfect starter for the production of sour dough.
The finished product is well developed, with holes, a very thin crispy, almost puffed crust. When added to common wheat flour, it improves the amino acidic profile and gives a more balanced product. It is ideal for the production of ciabatta bread, deep pan pizza, pizza on peel, bread sticks and crackers. Very interesting applications in gluten free products.
