W 190/220 P/L 0.6
PROT. 10% WA 54%
100% EMILIAN WHEAT
Straight doughs with the right balance of strength and elasticity, made using the finest Emilian wheats supported by a significant proportion of high-protein grains.
“0” N EMILIA FLOUR
W 190/220 P/L 0.6
PROT. 10% WA 54%
100% EMILIAN WHEAT
Straight doughs with the right balance of strength and elasticity, made using the finest Emilian wheats supported by a significant proportion of high-protein grains.