BONGIOVANNI FARINE E BONTA' NATURALI Manitoba Type 0 Flour for Yeast Pastry, Size 1 K
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Description
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It lends itself with excellent results for:- yeast pastry (Panettone, Dove, Pandoro, Venetian) Biga, poolish and sourdough For the production of Seitan 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 exclusively with the volcanic stone mill and all the energy used is self-produced from renewable sources
Description
(1)
It lends itself with excellent results for:- yeast pastry (Panettone, Dove, Pandoro, Venetian) Biga, poolish and sourdough For the production of Seitan 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 exclusively with the volcanic stone mill and all the energy used is self-produced from renewable sources
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