Ingredients: Wheat flour type "0", malted wheat flour, amylase, flour treatment agent: ascorbic acid.
Taste and Odor: Typical of the flour
Indications for Use
Ideal for the production of leavened bread, pre-frozen and the cell stops rising.
Finished product labeling cotto: nothing to declare.
Dose use: from 3% to 5% by weight of flour used.
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