Luce di grano “0 LG”
Ideal for long rising times
TYPE 0 flour with vital wheat germ from soft wheat obtained by grinding “hard wheat grain” which gives the final product a unique aroma and fragrance. Ideal to make pizza with long rising times, i.e. longer than 16 hours at about 18/20°C. The dough can hold the rise for 48/72 hours if kept at a temperature of 4°C.
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