Professional gialla Roma

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Professional gialla Roma



Flour made from strong grains, ideal for indirect doughs (poolish or medium bigas 14-16 hours), for soft breads such as rosettes and ciabatte and for the production of leavened and frozen sweet and savoury pastries.

  • USE: Medium and long rising indirect doughs
  • W: 320 – 350
  • Packaging: 25 Kg

Download the Data Sheet PROFESSIONAL – GIALLA ROMA   to discover more.

Discover our entire range in the Bakery Line Catalogue.


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