The type “1” and “2” soft wheat flours are stone-ground, in order to better preserve the grain’s nutrients. They are pure and homogeneous, free from preservatives, colourings, additives or processing aids. They have been designed to obtain the best results in the field of bread-making, for making common breads (such as home-made bread, Tuscan bread, hard dough bread, etc.), traditional pizza and focaccias (whose dough can rise in 4-8 hours), biscuits and various cakes, Romagna piadinas and any other product that doesn’t require lengthy leavening.
• W = 160-240 (+/- 5%): comes in a 1kg bag.