12.5 kg Petra 6320 Flour Type "00" for Light Shortbread and Sponge Cake 100% Italian Wheat Without Additives W150-170 High Friability Stability in Cooking

PERFECTLY STABLE AND BREAKABLE Dough – Flour type "00" with low protein content (W150-170) that ensures a compact shortcrust pastry, easy to roll out and does not break when baking. Exceptional processability without any nasty mixes – thanks to the balanced gluten, the dough remains elastic at the right point and does not shrink. Ideal for tarts, biscuits and fine pastry KEEPS SHAPE AND TEXTURE IN COOKING - High absorption of fat and liquids prevents sticky dough and deformed sweets. Perfect for whipped pastry and brisée pastry. IMPALPABLE GRAIN METRIC, REFINED RESULTS – Very thin and homogeneous flour that gives the cakes a light and delicate texture on the palate, as in professional pastry. 100% ITALIAN WHEAT, WITHOUT ADDITIVES - Made from selected and gently ground grains. A natural, safe and stable flour for light sponge cakes and master shortbread.