Soft wheat flour type 0 Ricca Kg.25

NATURAL INTENSITY IN THE DOUGH
A Type 0 soft wheat flour characterised by a balanced protein structure that facilitates versatile processing and consistent performance. Its good absorption capacity and mineral content contribute to proper dough hydration throughout all stages of processing. Suitable for medium and long-rise processes, it produces fragrant, well-developed products with a full-bodied flavour profile. The W values of 290/310 and P/L ratio of 0.45/0.55 ensure a balance between strength and extensibility. Excellent for bakery, pizza, professional pastry and catering