FAA2225 - 00 W220

Description

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.

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