Baguettes, mantovane, montasù
PRODUCT DESCRIPTION
Soft wheat flour obtained from the grinding and subsequent sifting of soft wheat varieties free of foreign substances and impurities.
In conformity with current Italian legislation and in particular with Italian Law No. 580 of 4 July 1967 and subsequent amendments.
CEREALS USED
Blend of Italian and European GMO free soft wheat varieties.USE
• Recommended for the preparation of dough with the straight dough method and biga/poolish refresh starter.
• Short total processing time of approx. 4/6 hours to obtain finished products.
• Depending on the degree of hydration of the dough, finished products can be obtained with small, dense holes (mantovane) or large, uniform holes (baguettes).
