Whole flour obtained from the "whole body" grinding of Khorasan durum wheat (Triticum turanicum
Jakubz.). Suitable for doughs that require short rising times (4 hours) and medium maturation times in the fridge
(12-48 hours), with good hydration (about 65%), as the bran increases water absorption and reduces
the extensibility of the dough. Ideal for baking and preparing leavened bakery products.
The flour is obtained with stone milling which, thanks to the low processing temperatures, preserves the
nutritional and sensory characteristics of the final product.
EXPIRY 120 DAYS FROM THE ORDER
