Homepage Molino Pasini S.p.A.

00 Mille Bolle

Properties

Pastry flour perfect for the production of  big leavened products.
 
Ideal for medium and long maturation (from 18 to 72 hours) and indirect doughs. Suitable for refreshing mother yeast.
 
It has a high fat absorption capacity.
 
It has an excellent development in cooking and gives the product an extremely honeycomb structure.
 
Bags 25 kg.
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