immagineDefaultEN2

Linea Origini - 0 wheat flour type "manitoba" gold

Features

High absorption, excellent results in breadmaking, highly elastic and versatile, ideal for long fermentation bigas (minimum 22 hours in the biga cell, 18 hours in the room). 

Indications for Use

Suited for very porous, open structured breads with a high water content (over 80%).

Insights

Login:

Please Login or Register to view and download the technical sheet more information about the product.

Information form