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Ian Spampatti type 0


Flour suitable for long fermentations.
Direct / indirect mixing method.
Ideal for highly hydrated doughs (pizza in shovel, Roman-style pizza in tegli, contemporary classic pizza); ideal for baking dough with sourdough and sourdough refreshments.
Perfect for large sweet leavened products such as panettone, colomba, pandoro and for croissants.
Bags 10 kg
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