Wholemeal Einkorn Emmer Flour is made through grinding by millstone and is characterized by an high protein content and a low gluten content.
- Ideal if used in percentage combined with wheat or in pureness for the preparation of direct, indirect or with sourdough dough with hydration between 60 and 70% and maturation until 18/24 hours; perfect for all types of bread and biscuits.
- Place of manufacturing
- Faule (CN)
- Keep in a cool and dry place, away from sunlight
- SchedaTec. Farina di FarroMono - (1.13M)
Comunicazione uff. conservazione - (54.23k)
Comunicazione sulle scadenze - (623.07k)
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