Flour obtained from the mixing of the North American grains, Canadian spring wheats of first choice to be kept strong. As a result of fermentation processes, the pizza is very tasty, easily digested and an excellent stretchability. It can be used to strengthen weak flours.
Format : 25Kg - 55oz
W : 370
Ash : 0,50
Leavening speed (h): 16-24
Approximate leavening time range, recommended for the making of the product listed in the intended use.
Leavening class: highest
Product code : LPZ 0116 00 350 V ANT
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