Luce di grano “0 MD”

Flour with wheat germ for medium-long proofing

TYPE 0 flour OF MEDIUM STRENGTH with vital wheat germ from soft wheat that gives the final product a unique aroma and fragrance. Ideal to make pizza with medium-long rising times, 8/16 hours at about 18/20°C.  The dough can hold the rise for 36/48 hours if kept at a temperature of 4°C.

Format: 25 kg
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