Description
Professional Rossa
Professional Rossa flour, ideal for indirect doughs with very long leavening.
Flour obtained from the most protein-rich fractions of the best European strength grains and recommended for indirect dough, for the maintenance of sourdough, for frozen pastries and for all baked goods that require a very long leavening (over 24 hours).
Type 00 and type 0 soft wheat flour
W: 390-420
Format: 25 Kg
What makes our Professional Rossa 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 Red bread flour is ideal for indirect doughs with very long leavening and for maintaining the sourdough.
- 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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