Professional rossa

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Professional rossa



Flour obtained from the most protein-rich fractions of the best European wheat grains, ideal for keeping sourdough, for frozen pastries and for all bakery products requiring very long leavening (biga over 24 hours).

  • Use: Long rising indirect doughs
  • W: 390 – 420
  • Packaging: 25 Kg


Download the DATA SHEET to discover more.

Discover our entire range in the Bakery Line Catalogue.


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