INTEGRALE

Rich in fibres, it gives a rustic texture and taste if used alone while, if blended with other flours, it allows to obtain voluminous and airy breads.

It is suitable for direct and indirect doughs, even with considerable hydration, and for the production of all kinds of pizza, where a high fibre intake is required.

Added to the dough of the tradition in varying proportions, ranging from 15% to 75%, it provides fibres, giving additional flavor and aroma to pizza.