Spadoni linea professional, farina xxl , ideale per la preparazione di pizze con lunghe lievitazioni , anche oltre 72h, ad alto contenuto proteico, w400, 1kg.
The soft wheat flour type "0", XLL Molino Spadoni, is characterized by a unique "strength" (W), which makes it particularly suitable for the preparation of pizzas with long leaven, even over 72 hours.
The high content in proteins of high technological quality, gives this flour the possibility of making high-hydrated dough, for the preparation of all leavened products such as bread, buns, panettone, doves and brioches.
Designed for all those who want to try their hand in cooking in the preparation of long leaven with high hydration, for a final result by real professionals!
Ingredients:
Wheat flour type "0". May contain traces of SOY, MUSTARD, LUPIN, MILK and SESAME.
Average nutritional values per 100g of product: Energy 1447kj / 341 kcal, Fats 1.2 g, of which saturated fatty acids 0.4 g,Carbohydrates 67 g, of which sugars 1.5 g,Fibers 2.2 g,Proteins 15 g,Salt 0.01 g.
