W 160/180 P/L 0.5
PROT. 8/9% WA 51/53%
This flour is suitable for direct and short dough resting. The low protein content and high elasticity make this flour suited for cookies, biscuits, pastries, sponge cake and snack industry.
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W 250/270 P/L 0.6
PROT. 12.5% WA 57%
Flour strengthened with high protein value wheat for a wide range of uses in medium leavening doughs.
Extracted flour with very low ashes contents. Suitable for fresh pasta, lasagna, noodles, potato gnocchi…
Suitable for fresh pasta, lasagna, noodles, potato gnocchi… Final product with roughness carachteristics.
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