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Special Flours - Pro Flours

Forte

Forte
Special Flours - Pro Flours
Forte

Baking Applications:
Long fermentation time products, biga 24 hours or more (until 48 hours with frozen dough procedure) and biga-based dough. Leavened pastry, brioches, viennoiserie etc, Italian traditional leavened products, panettone and colomba, Italian Genoa focaccia, pizza within 72 hours leavening time.
Product Attributes:
Soft wheat flour with wheat germ. Great results in term of stability, absorption and increase of product volume.

Sack Sack: 25kg
Type Type: 1
W W: 410W
 
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