Type 2 soft wheat flour is a natural stone ground flour with Italian soft grains. The"type 2"is a type of semi-wholemeal flour very rich in fiber and mineral salts. It is mainly used to make bread and to make pan pizza. It was not born as a flour suitable for desserts. All the flours produced by the selected Molino are hand-ground with natural French stones from La Fertè Sous Jouarre.
WEIGHT: 5 Kilograms.
SPECIFIC NOTES: Soft wheat flour without the addition of additives, preservatives and stabilizers, therefore during the summer we avoid sending 5 kg bags.
ORIGIN:Umbria, Tuscany, Emilia-Romagna.
ADDITIVES AND PRESERVATIVES: None.
STORAGE:Store in a cool and dry place, away from sources of heat and humidity.
AVERAGE DEADLINE: 60 days.
USE: Ideal for all savory recipes.
PRODUCER :Molino Fratelli Bordoni