XLL – Extra Long Rising Flour
The type “0” soft wheat flour XLL Molino Spadoni, has a unique “strength” (W400), which makes it particularly suitable to prepare pizzas requiring long leavening times, even longer than 72 hours.
The high content of highly technological quality proteins makes this flour suitable to prepare high-hydration dough to make leavened products such as bread, focaccia, panettone, Easter colomba cakes, and brioches.
Prepared for all those who want to try their hand at preparing recipes requiring extended high-hydration leavening times to achieve a final result like true professionals!
Ingredients: Soft WHEAT flour type “0”.
May contain SOYBEANS, MUSTARD, LUPIN.