FA0XT25 - 0 XT

Description

Strong white flour milled from selected European and north American soft wheat. All purpose flour, easy kneading and shaping. It ensures excellent performances to both your artisanal and industrial products. W 450 PROTEINS >14,5% Best for long rising time ad great hydration doughs like ciabatta, pizza, soffiate, ciabatta, risen pastry. Suitable for 22/24 hours pre-fermentations and for sourdoughs.

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...