Bread-making

Linea Grigia - TYPE '00'

Strong flour, particularly balanced, ideal for soft dough even with a direct method, which allows to decrease the leavening times. Excellent for the production of leavening bases: biga starters, "poolish" methods and sourdough starters.




Request technical data




Rheological characteristics

 

300
w
0,60
pl
>13%
Proteins

This website makes use of cookies to improve the user's browsing experience and collect information about the use of the website. You can find out the details by consulting our privacy policy. By continuing to browse the site you accept the use of cookies; if you do not, you can leave the site. OK