WHOLEMEAL TYPE 2 FLOUR ORO FIBRA DUE 10 KG MOLINO VIGEVANO

Oro Fibra Due wholemeal type 2 flour gives pizzerias and restaurants a versatile dough ingredient with a rustic taste and good stability.

Product features

• Molino Vigevano wholemeal type 2 flour.
• Bran particles in different sizes, a not-too-dark colour and a speckled appearance.
• The bran gives products an intense, rustic flavour without compromising the gluten structure of the dough.
• 10 kg sack.
• Contains gluten. Produced in a facility that handles eggs, peanuts, soy, milk, hazelnuts, walnuts, pistachios, almonds, sesame, lupins and mustard; the product may contain them.

How to use

Suitable for leavening times of 9-10 hours at room temperature. The dough can also mature for 24 or 48 hours in a refrigerated chamber at 6 °C. Suitable for pizzas, focaccias, bread, fresh pasta including egg pasta, leavened cakes and puff pastry.

Store in a cool, dry environment at 18-20 °C and a maximum humidity of 45%. Incorrect storage may affect processing.

Why choose it

Careful raw material selection, milling expertise and applied technology contribute to excellent dough stability. The dough is easy to roll out without tearing, making this flour a practical choice for professional supplies to pizzerias, bakeries, restaurants and pastry laboratories.