Preparation of dough using a direct method and an indirect method (chariot added to the dough for 30% and stored at 18-20 ° C for a time of about 10-12 hours). Finished products are obtained with medium alveolation size and regular and intense aroma.
Whole soft wheat flour, brushed and not reconstructed, with no added bran. This flour is flavourful and ideal alone or mixed for a host of preparations.
Integrum® flour combines the healthiness of a top quality, whole wheat product with incredible versatility when compared with the usual whole wheat flour found in shops. Its full flavour and unique performance make it ideal for numerous preparations.