Arrotolati, cornetti, ferraresi, breadsticks
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.
Blend of Italian GMO free soft wheat varieties.
• Recommended for bread made with low hydration dough, rolled bread, breadsticks and for any dough that needs no great strength.
• Preparation of dough with average texture, 50% hydration, using the straight dough method with short rising time.
• Total processing time of 3-4 hours required to obtain finished products.
• To be used for blending with stronger flour.