Wheat flour type "1" obtained by grinding the whole body.
Specifically indicated in the bakery for bread sticks pressed, the flat breads.
In the pastry is ideal for pastry, short crust pastry, the pastry, shortbread biscuits and sweet and savory.
In the processing confers' dough a balanced structure: not too rigid to prevent the pastry is too hard nor too brittle, so that the final product does not crumble excessively.
Bags 10 kg - 25 kg