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Traditional Flours - Novelli Flours

Viola

Viola
Traditional Flours - Novelli Flours
Viola

Baking Applications:
Long fermentation time products, 24 hours biga or more and biga-based dough. Leavened pastry, brioche, viennoiserie, leavened products, Italian panettone and colomba. Pizza within 72 hours leavening time.
Product Attributes:
Soft wheat flour.

Sack Sack: 25kg
Type Type: 00-0
W W: 380W
 
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