Flour Type 0
"""
Our Type 0 Flours: made from medium strength soft wheat. For direct doughs and leavened sweets.
-
Long maturation (48/72 hours) - 4 ears: Farina Manitoba.
- Medium long maturation (24/48 hours) - 3 ears: Farina AmorBimbi.
-
Medium maturation (12/20 hours) - 2 ears: Farina Tipo 0.
-
Short maturation - 1 ear: Farina Tipo 0 Flôr di Lune Bio.
"""
Our Type 0 Flours: made from medium strength soft wheat. For direct doughs and leavened sweets.
-
Long maturation (48/72 hours) - 4 ears: Farina Manitoba.
- Medium long maturation (24/48 hours) - 3 ears: Farina AmorBimbi.
-
Medium maturation (12/20 hours) - 2 ears: Farina Tipo 0.
-
Short maturation - 1 ear: Farina Tipo 0 Flôr di Lune Bio.
