Description
Professional Gialla Roma
The Professional Gialla Roma flour, ideal for indirect doughs and soft breads.
Flour obtained from strong grains, ideal for indirect doughs (such as poolish or bighe type 14-16 hours), for soft breads (such as rosettes and ciabattas) and for the production of leavened and frozen, sweet and savory dough.
Type 00 and type 0 soft wheat flour
W: 320-350
Format: 25 Kg
What makes our Professional Gialla Roma bakery flour unique?
- A unique know-how, the result of 150 years of experience in the milling sector and in the selection of the best raw materials, for constant and impeccable quality.
- An exclusive formulation, developed with expert technicians to meet the needs of traditional and innovative bakery.
- Superior organoleptic characteristics, which guarantee easy workability and excellent results.
- Professional Gialla Roma bread-making flour is ideal for indirect doughs and soft breads, such as rosettes and ciabattas and for the production of leavened and frozen, sweet and savory dough.
- Suitable for all processes, from artisan bakery to large-scale production, guaranteeing excellent results in any context.
- Support of consultants and expert technicians, ready to support you at any time to optimize your processes and ensure maximum yield.
If you are a professional, choose Molini Pivetti flours
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