Soft wheat flour type “0” made from selected Italian and European wheat, roller milled with soft adjustment and extraction diagram.

[W 300/330]

Blend of selected soft wheat flours with bran fractions, developed to give the dough greater character, structure and a more intense aromatic profile.

Formulated to ensure stable processing and consistent performance, enhancing the rustic appearance of the final product.

Ideal Use

Suitable for the preparation of rustic pizza, focaccia and leavened products with medium to long fermentation.

Ideal for applications requiring good extensibility and alveolation development, delivering a more structured and fragrant final product.

Organoleptic Characteristics

Pleasant and characteristic aroma and taste, with more pronounced cereal notes.

Formats / Packaging