Description
Professional Gialla
Professional Gialla flour, ideal for indirect doughs, with high hydration and long leavening.
Flour obtained from national and European strong grains, ideal for indirect doughs (8-12 hours), high hydration and long fermentation such as rosettes and sandwiches.
Also recommended for soft dough breads such as baguettes, beetles and ciabattas.
Type 00 and type 0 soft wheat flour
W: 280-300
Format: 25 Kg
What makes our Professional Yellow baking 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 bakery flour is ideal for indirect doughs and direct doughs with high hydration and long leavening, such as rosettes and buns. Also recommended for soft dough breads such as baguettes, beetles and ciabattas.
- 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
Do you want to know which flour is right for you? Do you need more information about our flours for professionals? Would you like to know where to buy them?
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