Granito W 210/230, P/L 0.50-0.60, Protein: min 11%
Soft wheat flour excellent for the production of fresh pasta. Ideal for making all types of fresh and filled pasta, gnocchi. and thin pasta. Thanks to the extraction method and to its granulometry, the pasta produced has a coarser texture and maintains its original colour over time, without turning grey. This type-00 flour is suitable for manual handling as well as mixers and extruders.
Packages available: 25 kg
Characteristics: W 210/230, P/L 0.50-0.60, Protein: min 11%