Wheat flour. Absorption: 60% – Stability: 20 min. – Protein: 15
Type 0 W common wheat flour: 440 – P/L: 0.60 – Absorption: 60% – Stability: 20 min. – Protein: 15
I hereby declare to have read and understood the
There are no reviews yet.
You must be logged in to post a review.
Wheat flour type 0, soy bean flour, gluten.
Semi-processed for soy bean bread
Ideal for local bread, Italian ciabatta, rolls and focaccia