Flour integrates obtained by grinding a "whole body" of durum wheat, Khorasan (Triticum turanicum
Jakubz.). Suitable for dough that require a short time of the rising process (4 hours) and medium ripening in the fridge
(12-48 hours), with good hydration (around 65%), because the bran increases water absorption and reduces
the extensibility of the dough. Ideal for bakery and preparation of bakery products leavened.
The flour is obtained by grinding stone which, thanks to the low processing temperatures, preserving the
nutritional and sensory of the final product.
EXPIRATION 120 DAYS FROM THE ORDER