00
Selezione Denti flours
Per Pasta
Farina di grano tenero consigliata per la preparazione di tutti i tipi di pasta fresca e pasta ripiena ove si necessiti di un impasto facile da stendere sia manualmente che a macchina, che non strappa, non ritira e mantiene la naturale colorazione gialla data dalle uova. E’ inoltre consigliata per la preparazione della piadina romagnola sfogliata.
Characteristics of the Flour
Type
Strength
W200 - W220
Pack size
1 kg / 5 kg
Storage
Conservare in luogo fresco e asciutto.
You might also be interested in
find out which flour best suits your needs and... be inspired!
Flours for fresh pasta
Pasta Italia
W210-W240 | Flour with 100% Italian wheat, with very low ash content, ideal for fresh pasta, for manual preparations or by means of kneading and drawing machines. Recommended for stuffed pasta.
Discover
Infibra
Spirulina without seeds
W290-W310 | Flour for professional use with the addition of Italian organic spirulina algae. Ideal for bread, focaccia, pizza, bread sticks and fresh pasta.
Discover
Infibra
Type 1 | W210
W210 | Type '1' soft wheat flour from 100% Italian grains for professional use, with toasted wheat germ added. Ideal for bread, bread sticks, pizza, focaccia and biscuits.
Discover