Sowing

Soft type 2 wheat flour obtained through a milling process that preserves the vital germ and the noblest cruscal parts of the wheat grain. Its high protein content and organoleptic characteristics make it suitable for all types of processing where excellent leavening capacity is required and particularly noticeable aromas and crispness are sought. It is especially recommended for doughs that require long maturation at a controlled temperature (refrigerator)