Media maturazione

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Farine per Media Maturazione (12/24 ore) - 2 spighe
Flour type 0 - Pane
Flour type 0 - Pane

Flour for bread, pizza, focaccia, and sweets. W: 230-280. This flour is also suitable for making Neapolitan pizzas with a large crumb structure.

€2,09
Flour type 1 medium strength
Flour type 1 medium strength

Type 1 flour for bread, pizza, focaccia, and rustic, well-balanced sweets. Type 1 flour W: 230-280.

€2,85
Wholemeal flour type 2 medium strength
Wholemeal flour type 2 medium strength

Semi-wholemeal flour for rustic sweet and savory baked goods. W: 230-280.

€2,85