Piadina
Ideal for Piadina Plus - TYPE ‘00’
This flour is ideal for producing an even whiter and more flexible "Piadina Romagnola alla Riminese" as it protects the dough from oxidative processes. This flour also ensures high friability and promotes the generous formation of the typical bubbles during the
cooking process.
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Rheological characteristics
200
w
1,00
pl
>11%
Proteins
