Audace

Protein Flour
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.

USO:

Impasto indiretto

IDEALE PER:

Panificazione e pizzeria

SIZE:

25 kg

The Oirz project, the result of Molini Fagioli’s sustainable experience, has been presented.

A project designed for the production of soft wheat flour …

Unistrapg, Made in Italy, Food and Hospitality

The collaboration between local companies and the Degree Course Made …

Thirteen hectares and eighteen thousand trees: Il Bosco del Mulino is here in Collecchio

IInaugurated by Agugiaro & Figna, it will absorb 220 tons …

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