Brand: Molini Pizzuti

Ean: 8008458066007

Flour type "0" obtained from the grinding of the best North American grains (manitoba). Ideal for producing brioches, croissants and krapfen.

Water absorption 58% (± 1%)
Development time 4.5 '± 2'
Stability 15 '(± 3')
W 350 (± 20)
P / L 0.60 (± 0.15)
Falling number 310 (± 20)

Packing 25 kg paper bag

Supplier: Molini Pizzuti

"The technical information, ingredients sheet, nutritional table are attached to the published object. If they are missing, you can request them by writing to info@youdreamitaly.com"

€ 25,48 Quantity1234567891011121314151617181920212223242526272829303132333435363738394041424344454647484950

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