type-0 VA for direct dough (4-6 hours) W 210/220 - P/L 0.50/0.60 - CD 5min

type-0 VA for direct dough (4-6 hours)

type-0 VA for direct dough (4-6 hours)

Green oat flour suitable for making Tuscan, Pugliese and Sicilian bread, and rolls.

25 kg:   Email us for a quote for this product

Packages available: 25 kg

Characteristics: W 210/220 - P/L 0.50/0.60 - CD 5min

Product code:

Order via e-mail
Characteristics See the recipes

Recommended

#

type-0/00GS for long proving times (18-24 hours)

#

type-0/00RS for long proving times (16-20 hours)

#

type-00M for long proving times (14-18 hours)

#

Wholewheat Strong flour for long proving times (14-18 hours)

#

type-1 flour fine Strong for long proving times (14-18 hours)

#

type-1 flour fine/large for direct dough (4-6 hours)

#

type-1 flour for pan Chapati for direct dough (4-6 hours)

#

type-0/00 GSM for long proving times (24-36 hours)

#

remilled Semola for direct dough (4-6 hours)

#

type-0 Manitoba for long rising (14-18 hours)

#

type-0/00 Purple flour for direct and indirect dough (10-12 hours)

#

type-0/00 Blue for direct dough (8-10 hours)

#

type-0/00 Green for direct dough (4-6 hours)

#

type-1 wholemeal flour for direct dough (4-6 hours)

#

type-00RA for direct dough (4-6 hours)

Leave a comment

PRIVACY INFORMATION (ITALIAN STATE DECREE 196, 30 JUNE 2003)
I confirm that I have read the information contained herein on article 13 of Italian State Decree n.196 of 2003 regarding Privacy and the Protection of Personal Data. I confirm that I authorise the use and management of the personal data I supply via this site/email.





The use of the Feedback form authorizes Molino Soncini Cesare to use/reproduce your attributed feedback on this site, and/or on our Facebook page.