Flour of Tuscan Wheat Type “0”
Manufactured as wants the tradition utilizing the method of grinding stone in our mill with only Grains 100% Certified Tuscan; this processing gives to the flour all its natural flavor.
This flour is adapted for all main uses, from homemade breads to cakes to pasta and pizza. The our Advice is to mix with 50% of flour of durum wheat for the homemade pasta and with 30% of manitoba flour for the pizza.
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Egidio Boniardi 2018-07-10 21:48:07
Roberto BELARDI 2018-07-10 11:29:49