FA0NZ25 - 0 N

Description

This is a medium-strength wheat flour (W 270, protein >10.5%) designed for professional bread-making. It performs best in medium-short direct doughs and is highly versatile, also suitable as a refresh flour for pre-ferments like biga. Its balanced characteristics make it ideal for producing firm dough breads in a wide range of formats. It supports efficient fermentation and is appreciated for its adaptability in both direct methods and refreshes. Suggested uses: - Traditional crusty bread - Dough refreshes (e.g., biga) - Medium-leavening processes in artisan bakeries

MOLINO RACHELLO

PZ0CO25 - 0 PIZZA CORTA

This flour is optimized for short-leavening pizza doughs, suitable for direct methods with maturation times up to 8 hours at room temperature. W: 280 Protein:...

PZ0ME25 - 0 PIZZA MEDIA

This flour is designed for medium-leavening pizza doughs, ideal for use in direct methods with maturation times between 8 and 24 hours at controlled temperature. W:...

PZ0LU25 - 0 PIZZA LUNGA

Formulated for long-leavening doughs, this flour performs best in indirect methods such as biga or poolish, and supports maturation up to 48 hours or more. W:...

FAA2225 - 00 W220

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...