Elastic gluten and soft starch help doughs to get a great hydration. Light, with a perfect rising, satisfy the best maestri pizzaioli’s needs. Ideal for neapolitan classic pizza.
Ideal for both mixed and natural rise making, it’s suggested for bakers to get flavoured and smelling pane casareccio. Thanks to its proteinic features it’s the best for taralli, biscuits and waffles.
Made from the best wheats with high proteinic level. Gluten quality gives the doughs elasticity and extensibility, with excellent results in rising pastry.
dal 21 al 25 Gennaio 2012
30/Gennaio - 05/Marzo - 16/Aprile 2012
dal 15 al 16 Febbraio 2012