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Properties
PRIMITIVA 2 : THE EVOLUTION OF FLOUR.. CONTINUE
Excellent results in baking: particularly indicated for all processes and leavening of flour with an indicative W 280/310.
Ideal for Pastry: Sponge cake, donuts, puff pastry, Plum Cake, Cake Margherita. This flour is indicated both for the traditional leavening that for that typical of the chemical yeast instant; the dough becomes stiff and forms large bubbles, fine and soft. Excellent results for puff pastry. Dough can be easily laminated and is able to withstand long operations.
Ideal for direct dough with short or medium leavening in the pizzeria. The finished product thanks to this flour will enjoy a fragrance and a distinctive flavor, which manages to (re) discover the different facets of the taste of one of the best selections of fine grains on the market today.
The Plus: Even more taste and flavor, more fiber and minerals for taste and a unique aroma and unmistakable