Type 0
Soft wheat flour
High-performing flour
Its excellent absorption capacity makes it resistant to the stress of kneading.
It is therefore suitable for long leavening and indirect methods with the production of Biga.
It is perfect for Ciabatta bread and puffed bread like Rosetta.
It is excellent to obtain crispy and light Roman Style pizza and to refresh mother yeast.
Impasto indiretto
Panificazione e pizzeria
10 kg - 25 kg
A project designed for the production of soft wheat flour …
The collaboration between local companies and the Degree Course Made …
IInaugurated by Agugiaro & Figna, it will absorb 220 tons …
