Soft wheat flour type 00 AG Le Classiche Kg.25

THE CLASSIC ART OF SLOW LEAVENING
This type 00 soft wheat flour comes from a selection of ungerminated, impurity-free European and American grains, carefully processed by Molino Colombo to ensure purity and consistency. Its strength W 280–320 (breadability index) and the P/L ratio 0.45–0.65 (elasticity) ensure balanced, elastic and resistant doughs, ideal for long leavening periods of up to 20 hours. Perfect for the production of ciabatta, artisanal breads and long-ripening pizzas, it offers excellent leavening stability and a constant yield over time. The white color and fine texture tell of a pure and stable flour, with a delicate cereal aroma and a homogeneous structure. Store in a cool, dry place, below 17°C, away from light and heat sources.