FA00S25 - 00 S

Description

Strong flour milled from selected soft wheat grains with a good water absorption while kneading. W 400 PROTEINS >13,5% Best for direct dough method and indirect process recipes, 16-20 hours rising sourdough, sweet and savoury long rising time products.

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...