Flour obtained from a blend of high protein content wheat, suitable for all recipes requiring high percentages of hydration and good extensibility, which is essential for high stretched products. Resistance to long leavening results in greater digestibility of finished products.

Perfect for: pizza in teglia alla romana, croissants, puff pastry.

Technical information:
W: 320 – 340
P/L:  0.4 – 0.6
Protein: 14% min