Molini Valente

Baking Applications:
Straight and indirect dough (biga, poolish, mother yeast), medium-long leavening, salty snacks, pizza within 72 hours leavening time at controlled temperature +39,2°F. Pastry including Italian traditional leavened products like colomba and panettone.
Product Attributes:
Soft wheat flour and SPIRULINE SEAWEED POWDER blend.