Strenghts

• Excellent water absorption
• Very good dough elasticity and strength
• Ideal for slow fermentation (refrigeration)
• Suitable for doughs baked in both wood-fired and conventional ovens
• Outstanding appearance and taste of the final product
• Ideal for preparations requiring sourdough
• No additives

Features

Benefits for the professional

• Easy to use
• Cost-effective
• Stable production process
• Suitable for both slow fermentation and direct baking

Produced products

• Slow-fermented bread/baguette

Packaging

• 25kg