This is a soft wheat flour made from selected basic grains, suitable for both artisanal and industrial baking using direct methods.
W: 210–220
Protein: >9.5%
It is especially recommended for producing short-leavening baked goods, including Saj, dry biscuits, pastry items, breadsticks, and other quick breads. Its balanced characteristics make it a versatile choice for everyday baking tasks that do not require long fermentation.
