Farina della Tradizione
Farina di grano tenero tipo 0
It is a flour used for direct doughs and short leavening, due to the rapid formation of its gluten net.
It is suitable for all kinds of bread of our Italian tradition: Tuscan bread, large-sized soft bread, and also crispy bread (such as Ferrara bread).
It is also suitable for the production of baking pan Focaccia and short leavening pizza doughs that do not require the use of the refrigerator.
It is excellent for Tuscan-Umbrian Style pizzas, which are spread with a rolling pin.
Panificazione e pizzeria
A project designed for the production of soft wheat flour …
The collaboration between local companies and the Degree Course Made …