Soft wheat flour type “0” made from Italian and European wheat, with soy flour (NON-GMO), re-milled durum wheat semolina, sourdough, rice flour and natural flavors.

[W 280/300]

Blend of selected soft wheat flours developed for high-hydration doughs and long maturation processes.

The formulation ensures high absorption capacity, optimal alveolation development and a light, fragrant structure after baking, facilitating dough handling in high-hydration applications.

Ideal Use

Suitable for the preparation of pizza alla pala and pinsa with medium to long fermentation doughs.

Ideal for processes requiring high extensibility, excellent stability during stretching and the development of a final product that is crispy on the outside and light on the inside.

Organoleptic Characteristics

Pleasant and characteristic aroma and taste, with a balanced profile that enhances the fragrance, lightness and structure of the final product.

Formats / Packaging