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This is the basic flour for the great leavened products of the italian tradition such as puff pastry, brioches and croissants. The main characteristic of this flour is the high content of soluble proteins that in contact with the water, during kneading, produce gluten. The former plays an important role in leavened products because retains the leavening gases allowing a remarkable growth of the products during baking.
Soft wheat. Contains gluten.