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Subcategories
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“00” FOR BISCUITS
INGREDIENTS: soft wheat flour type “00” ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: biscuit, short pastry, pie KG 25
“00” FOR CROISSANT
INGREDIENTS: soft wheat flour type “00” ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: donuts, Krapfen, puff pastry, croissant KG 25
“00” FOR LEAVENED PRODUCTS
INGREDIENTS: soft wheat flour type “00” ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: Italian classic Christmas and Easter cakes KG 25
MANITOBA FLOUR TYPE 0
INGREDIENTS: Manitoba soft wheat flour type “0” ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: long leavening dough for bread, pastry and pizza KG 25
LIGHT BLUE BAG FLOUR TYPE "00"
INGREDIENTS: Flour type "00" of Italian and European soft wheat ORGANOLEPTIC FEATURES: pleasant and characteristic smell and taste USE: bread, pastry also puff pastry KG 25
“0” FLOUR FOR LEAVENED PRODUCTS
Minimum order:10 pcs of 1 Kg. USE:generic for pasta, pizza, breading and sweet. SHIPPING EXCLUDED
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