Agricola Piano Suprema 410 Soft Wheat flour Type 55 kg 5 - 0 Italian For Panettone, Pandoro and Sourdough Refreshment No Additives, 100% Natural With Germ

VERY STRONG FLOUR, W 380–410: Tipo 0 soft wheat flour (close to a T55) to the strength of a manitoba, made for pasta rich in butter, sugar and egg yolks and for long fermentations – nice volume, light and spinning crumb. PANETTONE, PANDORO, COLOMBA AND VIENNOISERIES: the flour of large Italian festive cakes, also ideal for brioche, bread pudding, croissants, kuglof and all the rich, leavened pasta that requires a flour of force. LEVAIN, BIGA AND POOLISH: suitable for refreshing hard or liquid leaven (lievito madre) and for the first or second kneading of large leavened doughs. Absorption can exceed 70%: adjust the water according to the recipe and the kneader. ONLY FLOUR, NOT A PREPARATION: neither flavors nor enhancers; the recipe, sugar and flavors are the ones you choose them. Apulian strength wheat in integrated agriculture, live wheat germ preserved on grinding. 11 lbs BAG: for those who often make buns and panettones and for small bakeries. Ideal for panettone and Christmas season. Store cool, dry and away from light. Contains gluten; may contain traces of soy, mollusks and mustard.