Soft wheat flour type “00” with low protein content, easy to use, and suitable for all doughs with short rising times where good elasticity is required.
A mix developed to facilitate the production of pizza dough “in pala alla romana”. This special mix is particularly suitable for processing direct and indirect doughs and guarantees extreme lightness and digestibility. With Ciabatta Romana, the dough develops a very alveolate crumb crunch and a crispy crust, light on the palate. Its particular composition (which includes Mother Yeast Naturkraft) makes it particularly suitable for doughs requiring long maturations at controlled temperature (refrigerator).
Elevate your production endeavors with Red Rose's Electra Light Flour – meticulously malted for peak performance – crafted from 100% Hard Red Spring Wheat.
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