Toasted Bio IGP hazelnuts Hazelnut variety Tonda Gentile Trilobata hazelnuts from organic cultivationQuantity: 250 gr
WHOLEMEAL: to the whole body strong flour obtained from a wheat blend. The high protein content and the high percentage of fibers, promote a significant absorption of liquids. Suitable for direct dough, indirect and yeast m
is ideal for round pizza brick, pan pizza alla romana, buns and generally for bakery products that need a considerable development. Also on order only the 5 kg bag. <st
PASTRY FLOUR and GRISSINI: Flour Type 1 low-power, single variety, with a high extensibility. Suitable for doughs, with hydration of between 50 and 65%. E 'ideal for pastry production, some types of Grissin
WHEAT FLOUR: Flour type 1 medium strength. Suitable for direct dough, indirect and with yeast, with hydration of between 65 and 75% and ripening up to 18/24 hours at controlled temperature. E 'ideal tutt
Maximum humidity 15.50% From cons. pref. by 25/03/2020 Product Italian It is also well suited for the preparation of corn bread (both as dusting, and as an ingredient in the average of 20%).