Molini Valente

Baking Applications:
Straight and indirect dough (biga, poolish, mother yeast), medium-long leavening. Pizza within 72 hours leavening time at controlled temperature +39,2°F. Recommended for snacks like crackers and breadsticks, leavened pastry, including Italian traditional leavened products (panettone, colomba).
Product Attributes:
Soft wheat flour, corn flour, rice flour and TURMERIC POWDER blend.