Product Profile
Blu
MOLINO ROSSETTO
Stand C6
Ingredients
Export Ready
A professional soft wheat flour designed for pizzas and focaccias that need a medium leavining time, 4-6 hours at room temperature or 24 - 48 hours at 4°C. 13% of proteins, W 320-360, P/L 0,7, Absorption min. 57%
Manufacturer Molino Rossetto
Country of Origin Italy