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Agricola Piano Strength Flour Type 1 W290 Pizza 2 x 11 lbs Profumata 290

Name: Agricola Piano Strength Flour Type 1 W290 Pizza 2 x 11 lbs Profumata 290
Brand: agricola PIANO
SKU: c8557d7e6a025bbbc86f8841ab1d3518

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65.90

Description

Amazon PACK 2 × 11 LBS: 2 x 11 lb (22 lbs) bags of the same flour in one package - handy if you use it often and don't want to run out of it. FORCE FLOUR TYPE 1, W 270–290: soft wheat flour type 1 (similar to a strength T65-T80) for pizza, focaccia, long-fermented bread, rolls and fermented sweets, with the aromatic character of a flour with part of the bran. LIVE WHEAT GERM, AROMA AND FLAVOR: Wheat germ is maintained during grinding and contributes to the aromatic profile of the Profumata 290 and the taste of bread, pizza and focaccias. NO ADDITIVES ADDITIVES: soft wheat flour obtained without adding additives or improvers. The germ remains in the final product: a choice of grinding that characterizes the èViva line of Agricola Piano. DIRECT MASSES, BIGA, POOLISH AND SOURDAST: suitable for direct and indirect masses. Oriental hydration of 63-66%, up to 68% in well-worked direct masses; adjust water according to recipe.

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€ 65.90

Description (1)

PACK 2 × 11 LBS: 2 x 11 lb (22 lbs) bags of the same flour in one package - handy if you use it often and don't want to run out of it. FORCE FLOUR TYPE 1, W 270–290: soft wheat flour type 1 (similar to a strength T65-T80) for pizza, focaccia, long-fermented bread, rolls and fermented sweets, with the aromatic character of a flour with part of the bran. LIVE WHEAT GERM, AROMA AND FLAVOR: Wheat germ is maintained during grinding and contributes to the aromatic profile of the Profumata 290 and the taste of bread, pizza and focaccias. NO ADDITIVES ADDITIVES: soft wheat flour obtained without adding additives or improvers. The germ remains in the final product: a choice of grinding that characterizes the èViva line of Agricola Piano. DIRECT MASSES, BIGA, POOLISH AND SOURDAST: suitable for direct and indirect masses. Oriental hydration of 63-66%, up to 68% in well-worked direct masses; adjust water according to recipe.