MAIORA - type 0 flour with wheat germ for the freezing technique system

MAIORA is the TYPE 0 flour dedicated to freezing processing and conservation, accurately created to obtain excellent results when working with sourdough and preferments, ideal for the preparation of puff and leavened pastry, managed with the use of the cold-process technique. The selected wheat germ brings exceptional extensibility to the dough, ensuring resistance and stability also for highly hydrated doughs with long leavening time.

Maiora allows you to organize the work of the laboratory in a rational and efficient way: it is designed and tested for processing and the conservation at -18°C of viennoiserie, both to be leavened and oven-ready, ensuring the development and structure of the layering.

Maiora is ideal for preparing sourdough bakery products with high hydration and cold fermentation process, “ciabatta” style bread and pizza “in teglia”.

Its characteristics:

- Perfect for freezing processing;

- Ideal for viennoiserie and leavened doughs;

- High performance during long leavening time;

- Exceptional extensibility of the dough;

- Conservation in the freezer up to 30 days.