Garofalo Farina di Grano Tenero W350 soft wheat flour type 00 1kg
Not all flours are created equal The quality of the flour is a fundamental detail. Because only a good basis can provide you with a result that corresponds to your recipes. The flours of the Garofalo line type '00' and whole grain contain no additives and allow the dough to be processed optimally. What really makes the difference compared to the usual flours is the special quality of the grains, which are selected and mixed with care and experience. But of course there is one more thing to remember before you get down to work. The W mark that you will find on the packaging indicates the strength of the flour and therefore indicates the water absorption and the time it takes for it to mature and rise once the dough is ready. Good to know. W 350 sourdough for up to 48 hours. Suitable for long sourdoughs at room temperature and using the refrigerator (up to 48 hours), for long-matured pizzas in a pan, large sourdough products, brioches and structured baked goods that require high hydration for long sourdoughs.
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