A rustic darker wheat flour, with the right ratio of sticky proteins for the optimal elasticity of pizza dough, focaccia and breads. Tipo 2 is more commonly known under the name Type 1050 and has a protein content of min. 12%.
Additional information about the product
Designation
Dark wheat flour, Farina rustica, for bread, focaccia and pizza, Corona
item number
31545
Content
1 kg
Packaging
bag
Date of minimum durability
Last date of minimum durability: 06.09.2025 Up to Ø 106 days from date of shipment.
