Focaccias and other leavened products, babas, savarins
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 and European GMO free soft wheat varieties.
• Good absorption.
• It allows finished products with a fine, regular open texture to be obtained.
• Long fermentation times possible.
• To be used for the preparation of dough with the straight dough method using starter culture or mixed yeast (starter culture and beer yeast).