Flour made from strong national and European wheats, ideal for indirect doughs (short 8-12 hour churns) and direct doughs with high hydration and long fermentation such as rosettes and rolls. Also recommended for soft breads such as baguettes, maggiolini, ciabatte and pan or shovel pizza.
- USE: Dough made with bigas
- W: 280 – 310
- Packaging: 25 Kg
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