Bread-making
Mugnaioni - TYPE ‘0’
"Type '0' flour, made from the milling of selected soft wheat, is ideal for direct dough processing, Tuscan bread, braided bread, loaves, Ferrara coppie, and everyday bread. This flour is particularly well-suited for sourdough or natural yeast, as well as for making traditional Romagna-style piadina.
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Rheological characteristics
200
w
0,70
pl
11
Proteins