type-0/00 Green for direct dough (4-6 hours) W 230/240 - P/L 0.50/0.60 - CD 6min

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

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

Suitable for making Tuscan, Pugliese, Sicilian bread and small rolls.
Blogger Katia Montomoli used our Green Bread Line flour to make her cocount mini-pancakes, and described it as "perfect for every use, the end result is guaranteed" (http://blog.giallozafferano.it/katiamontomoli/mini-pancakes-al-cocco/)

Packages available: 25 kg

Characteristics: W 230/240 - P/L 0.50/0.60 - CD 6min

Product code: FA0007

Characteristics See the recipes

Recommended

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

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

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

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remilled Semola for direct dough (4-6 hours)

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

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

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

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

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

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