Luce di grano “0 RP”

Flour with wheat germ for short proofing

TYPE 0 flour with vital wheat germ from soft wheat that gives the final product a unique aroma and fragrance. Ideal to make pizza with short rising times, 3/4 hours at about 18/20°C.  The dough can hold the rise for 18/24 hours if kept at a temperature of 4°C.

Format: 25 kg
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