Technical specs
Technical specs
W 340 strength flour allows for medium-long fermentations without losing its structure — a rare performance for wholemeal flour. Fiber: 7.5 g/100g.
How to use
How to use
Ideal for: whole wheat leavened bread, whole wheat baguette, sourdough bread, high-fiber baked goods.
- Recommended hydration: 65-75%
- Direct fermentation: 6-12 hours
- Combination: can be mixed with Manitoba for airier doughs
- Fiber content: 7.5 g/100g
Allergens & Storage
Allergens & Storage
Contains: gluten. May contain traces of: soy and mustard.
Storage: Cool, dry, ventilated place. Consume within 6 months of milling.
Produced in Italy according to Artos Granos specifications · DSV/HACCP · Non-GMO · ISO.

