BONGIOVANNI FARINE E BONTA' NATURALI Manitoba Type 00 Flour for Yeast Pastry, 5 kg
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Description
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Medium strength flour, derived from a balanced mixture of soft, medium and protein grains; guarantees excellent leavening and elasticity of the dough Recommended for leavened pastry: croissants, krapfen, venetiane, puff pastry, it is suitable for preparing pizzas and focaccia with sourdough and for homemade bread Ingredients; Soft Wheat Flour Type 02 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)
Medium strength flour, derived from a balanced mixture of soft, medium and protein grains; guarantees excellent leavening and elasticity of the dough Recommended for leavened pastry: croissants, krapfen, venetiane, puff pastry, it is suitable for preparing pizzas and focaccia with sourdough and for homemade bread Ingredients; Soft Wheat Flour Type 02 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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