W 160/180 P/L 0.6
PROT. 8/9% WA 51/53%
Flour made with a proportion of the finest biscuit-grade wheats, making it ideal for short-fermentation doughs and biscuit baking—with excellent elasticity throughout.
“0” ND FLOUR
W 160/180 P/L 0.6
PROT. 8/9% WA 51/53%
Flour made with a proportion of the finest biscuit-grade wheats, making it ideal for short-fermentation doughs and biscuit baking—with excellent elasticity throughout.