Flour – type “2”
100% Italian soft wheat flour – type 2, stone-ground to better preserve the nutrients in the grain. This is a semi-wholegrain flour: a good source of fibre, with excellent nutritional value. This flour has been created to obtain the best results in the production of rolls and homemade bread, pizza and focaccia, for which the dough can be left to rise for 4-8 hours, a variety of biscuits and cakes, Romagna-style piadina, and any other product that does not require long rising times.
Soft WHEAT flour – type “2”.
May contain: SOYBEANS, MUSTARD and LUPIN.