BONGIOVANNI FARINE E BONTA' NATURALI Corn Comic Gluten Free 1kg
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The comic is the flour that is obtained from the inner section of the corn kernel, it has a small grain size: between the semolina and the soft wheat flour It lends itself to the preparation of sweet and savory baked goods, especially for the preparation of desserts such as "meliga pasta" The flour indicated to match must be weak (w120-180) for biscuits and cakes while strong (w250-300 and above), such as manitoba, for products that need to rise Tibiona produces most of the flour at Molino Bongiovanni, active since 1880 in Pogliola in the province of Cuneo Molino Bongiovanni produces its own flour with the volcanic stone mill and all the energy used is self-produced from renewable sources
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Description
Amazon
The comic is the flour that is obtained from the inner section of the corn kernel, it has a small grain size: between the semolina and the soft wheat flour It lends itself to the preparation of sweet and savory baked goods, especially for the preparation of desserts such as "meliga pasta" The flour indicated to match must be weak (w120-180) for biscuits and cakes while strong (w250-300 and above), such as manitoba, for products that need to rise Tibiona produces most of the flour at Molino Bongiovanni, active since 1880 in Pogliola in the province of Cuneo Molino Bongiovanni produces its own flour with the volcanic stone mill and all the energy used is self-produced from renewable sources
Description
(1)
The comic is the flour that is obtained from the inner section of the corn kernel, it has a small grain size: between the semolina and the soft wheat flour It lends itself to the preparation of sweet and savory baked goods, especially for the preparation of desserts such as "meliga pasta" The flour indicated to match must be weak (w120-180) for biscuits and cakes while strong (w250-300 and above), such as manitoba, for products that need to rise Tibiona produces most of the flour at Molino Bongiovanni, active since 1880 in Pogliola in the province of Cuneo Molino Bongiovanni produces its own flour with the volcanic stone mill and all the energy used is self-produced from renewable sources
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