Soft wheat flour type 0 from Italian supply chain
It is used for direct doughs and also as flour for refreshing indirect doughs, or pre-ferments of 2-4 hours.
A good hydration makes it extremely versatile: sliced bread, fresh home-made bread, loaves, Focaccia, and soft breads.
It is suitable for all kinds of pizza made with direct and indirect dough, seeking for a crunchy crust and excellent alveolation.
Impasto diretto e indiretto
Panificazione e pizzeria
A project designed for the production of soft wheat flour …
The collaboration between local companies and the Degree Course Made …