SOFT WHEAT FLOUR TYPE 0 N

SOFT WHEAT FLOUR TYPE 0 N
SOFT WHEAT FLOUR TYPE 0 N

Flour type “0”, obtained from the milling of Emilian wheat, it is suitable for the preparation of Tuscan bread, “piadina romagnola”, taralli and common bread.

W: 210/230
P/L: 0,50/0,55

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25 kg

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