FA0SS25 - 0 S

Description

Strong white flour milled from selected Italian and European soft wheat grains. The rising time depends on the product processing. W 350 PROTEINS >12,5% Best for both straight dough method and indirect process baking(16/18hours mother dough). Perfect for long-medium rising time recipes and for loaves and pastries.

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...