Agricola Piano Panettone Flour Type Manitoba W400 4 x 5kg - Suprema 410

Storage pack 4 × 5 kg: 4 bags of 5 kg (20 kg) of the same flour in one package - practical for those who bake regularly and do not want to constantly buy again. Very strong flour, W 380-410: soft wheat flour Tipo 0 (comparable to type 550) with Manitoba starch, made for doughs with lots of butter, sugar and egg yolk and for long fermentation times - high volume, loose crumb, open portion. Panetton, Pandoro, Colomba and fine yeast dough: the flour for the large Italian holiday pastries and also for brioche, yeast braid, croissants, studs and any rich yeast pastry that needs a strong flour. Sour dough, big and pool: suitable for refreshing solid or liquid sourdough (Lievito madre) and for the first and second dough of the large yeast dough. Water absorption can be over 70%: adjust liquid according to recipe and kneading machine. Only flour, no baking mixture: without mixtures, flavours or baking agents; recipe, sugar and flavours. Strong wheat varieties from Puglia, integrated cultivation, live wheat germ is preserved during grinding.