Soft wheat flour Italian type "0".
Recommended for bread made with low hydration dough, rolled bread, breadsticks and for any dough that needs no great strength.
Preparation of dough with average texture, 50% hydration, using the straight dough method with short rising time.
Total processing time of 3-4 hours required to obtain finished products.
To be used for blending with stronger flour.
Blend of Italian GMO free soft wheat varieties.