Special flour for pizza, bread, and focaccia. No additives or processing aids. Made with 100% Italian soft wheat. It's a traditional flour that's well-suited to long maturation. Its main feature is its versatility . It's ideal for making pizza, bread, focaccia, pasta (including stuffed pasta), brioches, and desserts. Although it's not a Manitoba flour, which is made from foreign grains and therefore not used by us, it can be used in large leavened products .

AVERAGE NUTRITIONAL VALUES PER 100 g OF PRODUCT

Energy value 1410/338 Kj/Kcal

max humidity 14.5%

fat 1.7 g

ash max 0.65%

- of which saturated fatty acids 0.4 g

dry gluten content 13%

carbohydrates 75 g

absorption 62%

- of which sugars 1.8 g

stability 10 min

fiber 5.7 g

w 280

protein 14 g

p/l 0.4/0.6

salt 0.01 g

falling number (hagberg) 300 sec