Products

Soffio di grano antico

Type 0 soft wheat flour, flour made from stone-ground ancient grains and flaked cereals.

Instructions for use:

It requires approximately 4 to 6 hours leavening and about 24 hours maturation at 3-4 °C, with high hydration (min 60% - max 75%). Conceived for professional pizza chefs, it is ideal for pizza on the slice or in a pan, but also sweet or savoury baked goods (oast, biscuits, bread, breadsticks, etc.).

(oast, biscuits, bread, breadsticks, etc.).

Weight:

1 - 5 - 25 kg