Soft wheat flour type 0
Its excellent absorption capacity makes it resistant to the stress of kneading.
It is therefore suitable for long leavening and indirect methods with 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.
Panificazione e pizzeria
A project designed for the production of soft wheat flour …
The collaboration between local companies and the Degree Course Made …