Dark wheat flour, Farina rustica, for bread, focaccia and pizza, Corona
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%.
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selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
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