Sold Out
The type 00 soft wheat flour for "Anti-lump" Fresh Pasta, obtained by extracting the innermost parts of the grain, due to the lower percentage of ash (mineral salts) lower than 0.52 and a constant calibration, slows down the browning of the pasta fresh and reduces the formation of lumps.
Suitable for the production of fresh pasta, bread, creams, bechamel, shortbread and wraps.
