The Strong Flour of Molini Lario is ideal for the production of breads and long leavening focaccias, Croissant, Plum Cake, Big Cakes and Large leavened with fruit and candied fruit. To obtain this flour you start from a mixture of selected grains with characteristics of strength, quality of gluten and water absorption capacity necessary and indispensable in supporting long kneading times, prolonged leavening and large amounts of structuring ingredients such as sugar, butter and eggs.
Rheological values: W 330/360 - flour type 00
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