Description
Type “00” flour with high protein content, able to maintain the gluten structure over a long time. Structured and resistant, it is used to make Neapolitan long maturation dough.
Weight: 10KG
Temp: AMBIENT
BAGS per pallet: 91
Type “00” flour with high protein content, able to maintain the gluten structure over a long time. Structured and resistant, it is used to make Neapolitan long maturation dough.
Weight: 10KG
Temp: AMBIENT
BAGS per pallet: 91