type-1 wholemeal flour for direct dough (4-6 hours) W 220/230 - P/L 1.00/1.10 - CD 5min

type-1 wholemeal flour for direct dough (4-6 hours)

type-1 wholemeal flour for direct dough (4-6 hours)

Suitable for making wholewheat bread. Fine/medium/large.

Packages available: 25 kg

Characteristics: W 220/230 - P/L 1.00/1.10 - CD 5min

Product code: FA0013 - FA0053

Order via e-mail
Characteristics See the recipes

Recommended

#

type-0/00GS for long proving times (18-24 hours)

#

type-1 flour fine Strong for long proving times (14-18 hours)

#

type-1 flour fine/large for direct dough (4-6 hours)

#

type-1 flour for pan Chapati for direct dough (4-6 hours)

#

remilled Semola for direct dough (4-6 hours)

#

type-0 Manitoba for long rising (14-18 hours)

#

type-0/00 Purple flour for direct and indirect dough (10-12 hours)

#

type-0/00 Blue for direct dough (8-10 hours)

#

type-0 VA for direct dough (4-6 hours)

#

type-0/00 Green for direct dough (4-6 hours)

#

type-00RA for direct dough (4-6 hours)

Leave a comment


 ACCEPT






The use of the Feedback form authorizes Molino Soncini Cesare to use/reproduce your attributed feedback on this site, and/or on our Facebook page.