Products

Dolce Maestro! Russello

Blend of type 0 soft wheat flours and stone-ground Russello durum wheat flour.

Instructions for use:

Ideal mix for leavened pastry products. Suitable for doughs with long leavening times (over 12 hours at room temperature) and maturation (over 72 hours, in the fridge) and high hydration (about 55% water or other liquids, depending on the recipe). Ideal in pastry shops for making typical cakes (panettone, pandoro, etc.), brioche, croissants, etc.

Weight:

1 - 5 - 25 kg