Description
Soft wheat flour type “0” with a high protein value, able to absorb high percentages of water and at the same time guaranteeing the tightness of the dough. Used to make leavened and non leavened products.
Ideal use for: long leavening bread; pastry; making biga.
Soft wheat flour type “0” with a high protein value, able to absorb high percentages of water and at the same time guaranteeing the tightness of the dough. Used to make leavened and non leavened products.
Weight | 25Kg |
---|---|
Units case | 50 |
All the best item for Ybb
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