Agile

Soft wheat flour type 00

Protein flour with wide versatility of use. High-performance flour with good absorption capacity and excellent dough resistance, resulting in slightly longer preparation processes.

 

Such characteristics make it suitable for any type of direct-method pizza dough with 24/36 hours refrigeration.

 

In pastry-making is best used in recipes that are rich in fats: brioche, maritozzi, pan brioche, classic croissant.

USO:

Impasto diretto e indiretto

Protein:

minimum 13,5% s.s.

SIZE:

25 kg - 10 kg

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