Biancolilla stone-ground durum wheat flour. For bread and baked goods. 1 kg pack.

Sicilian durum wheat flour suitable for breadmaking and leavened baked goods (focaccia, pizza, etc.), with doughs that require short leavening times (4 hours) and medium-long refrigeration times (about 48 hours). The bran in the whole flour increases water absorption and reduces the extensibility of the dough, compared to the tumbled product (without bran). The flour is obtained from La Ferté stone milling, which allows the germ to be preserved and, thanks to the low processing temperatures, does not overheat the product, preserving its nutritional and sensory characteristics. INGREDIENTS: Bianco Lilla durum wheat* flour. May cause reactions in allergic or intolerant subjects. Store in a cool, dry place, away from heat sources. AVERAGE NUTRITIONAL VALUES per 100 g of product. Energy 1530 kJ / 365 kcal. Total fat 1 g, of which saturates 0.2 g. Carbohydrates 75 g of which sugars 1.6 g. Fiber 5 g. Protein 11 g. Salt 0.003 g.