FLOUR
PRIMAMACINA CLASSIC
Flour obtained from the first milling of the grain with middlings and wheat germ.
Flour obtained from the first milling of the grain with middlings and wheat germ.
FOR
SHORTBREAD AND DRY PRODUCTS
W 140 - 170​
RUSTIC BREAD
W 240 - 260​
PAN PIZZA & FOCACCIA
W 400 - 430
CLASSIC PIZZA
W 360 - 370
LEAVENED, BRIOCHE AND PUFF PASTRY
W 240 - 260
COMPOSITION
FEATURES
AROMA
COLOUR
FIBRE
HYDRATION CAPACITY
FINISHED PRODUCT SHELF-LIFE
CLASSIC PRIMAMACINA
SUGGESTION FOR USE
INFIBRA ACADEMY SUPPORT YOUR BUSINESS
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