Product of Italy.
Strong Type 0 flour with high protein content (approx. 14%)
Dough strength W 360/380, ideal for long fermentation and demanding doughs
Balanced P/L 0.45/0.55 elasticity for excellent stretch, resilience, and structure
Perfect for panettone, brioche, croissants, artisan bread, pizza, and sourdough
Made in Italy with no additives and slow grinding methods to preserve quality
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