remains fresh long after extrusion

Tricalciumphosphat

It can be used as a substitute for traditional sugar

Kcal energy (energy) 3% NRV

Weizenmehl für italienische Pizza Typ 00 25 kg Dinkelmehl remains fresh long after extrusionFlour with strong, flexible gluten, ideal for cakes that require a long fermentation, including classic Neapolitan pizza. It produces a very soft and flavorful crust with optimal hydration. The dough is fluffy and light. High quality protein and gluten result in a consistent dough with a long fermentation time. No additives and completely natural. Product parameters Wheat variety Net content 25 kg Ingredients Wheat flour type 00 . Country of origin