5. Products from further processing
5.1 Bread and pasta
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Traditional bread is a honeycombed product obtained by baking a dough containing bread flour, water, salt and yeast or sourdough in the following proportions by weight: 100/60/2/2 :
type 55 wheat flour (TE = 75%) is the most widely used; it is bread-making, i.e. it can be transformed into bakery dough (gluten network);
baker's yeast is a biomass made up of micro-organisms from...
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Products from further processing
Products resulting from final processing
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