TYPE 1 FLOUR ORO FIBRA WITH WHEAT GERM 25 KG MOLINO VIGEVANO

Type 1 flour for pizzerias and restaurants, enriched with vital wheat germ: a professional choice for medium and long fermentation doughs.

Product features

• Type 1 soft wheat flour with 2% wheat germ flour.
• Vital wheat germ, cold-pressed and stone-milled.
• Flour strength: W 290-310.
• Pack size: 25 kg bag.
• Suitable for pizza, focaccia, bread, fresh pasta, leavened desserts and puff pastry.

How to use

Suitable for fermentation from 8 to 24 hours at room temperature. The dough can also mature for 24 or 48 hours in a refrigeration chamber at 6 °C. Store in a cool, dry place at 18-20 °C and with maximum humidity of 45%.

Why choose it

Oro Fibra gives foodservice professionals a versatile flour for a range of bakery and pastry preparations, available for online supply to pizzerias and restaurants across Europe.