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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 240 - 260

LEAVENED, BRIOCHE & PUFF PASTRY

W 400 - 430

CLASSIC PIZZA

W 360 - 370

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

FEATURES

AROMA

COLOUR

FIBRE

HYDRATION CAPACITY

FINISHED PRODUCT SHELF-LIFE

CLASSIC PRIMAMACINA

SUGGESTION FOR USE

INFIBRA ACADEMY SUPPORT YOUR BUSINESS

    DO YOU NEED MORE INFORMATIONS?

    FILL OUT THE FORM AND YOU WILL BE CONTACTED BY OUR AGENT

      DO YOU NEED MORE INFORMATIONS?

      FILL OUT THE FORM AND YOU WILL BE CONTACTED BY OUR AGENT