Soft wheat Flour "00" for cakes
W 190 - 210 P/L 0,40 - 0,45
Ideal for : Sponge cake; Plum cake; Ring; cake; Margherita cake; Paradiso
cake; Tarts “Sbriciolona”; Crumble tart “Baci di Dama”
This flour type is indicated for all cake types even with instantaneous
leavening, typical of chemical yeast (baking). The mixture does not
become rigid and it acquires a regular, thin and soft alveolar structure.
Bags 25 kg