gmibiancoblu25kg

WHEAT FLOUR 00 - type "manitoba"

Features

High Proteins content and long stability in fermentation.

Indications for Use

Ideal for medium/long leavened bigas (min 18 hours) and leavened pastry (croissant, colomba, focaccia, brioches and panettone) and for strengthening weaker flours.

Insights

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