Local specialities
PRODUCT DESCRIPTION
Soft wheat flour obtained from the grinding and subsequent sifting of soft wheat varieties free of foreign substances and impurities.
In conformity with current Italian legislation and in particular with Italian Law No. 580 of 4 July 1967 and subsequent amendments.
CEREALS USED
Blend of GMO free soft wheat varieties.USE
• The dough is tenacious, allowing the bread to develop excellently during baking.
• Ideal for processing with either the straight dough method or the sponge and dough method (biga added to the dough - no less than 30% of dough weight - and kept at 18°C/20°C for approx. 10-12 hours, or poolish
kept at 18°C/20°C for 14-15 hours).
