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W 190 - 210 P/L 0,40 - 0,45
Ideal for : Sponge cake; Plum cake; Ring; cake; Margherita cake; Paradiso
cake; Tarts “Sbriciolona”; Crumble tart “Baci di Dama”
This flour type is indicated for all cake types even with instantaneous
leavening, typical of chemical yeast (baking). The mixture does not
become rigid and it acquires a regular, thin and soft alveolar structure.
Bags 25 kg
Expiry: 06/2026
Ships within 48 hours · Estimated delivery Jul 23 - Jul 28
US$40
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