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FLOUR

INFIBRA ZERO +

Professional flour enriched with toasted wheat germ

Professional flour enriched with toasted wheat germ

FOR

CLASSIC PIZZA

PAN PIZZA

PIZZA ALLA PALA (COOKED ON A PEEL)

FOCACCIA

BREAD

W 250

SHORT LEAVENING TIME UP TO 12 HOURS

W 340

MEDIUM LEAVENING TIME OVER 24 HOURS

FOR

CLASSIC PIZZA

PAN PIZZA

PIZZA ALLA PALA (COOKED ON A PEEL)

FOCACCIA

BREAD

W 250​

SHORT LEAVENING TIME UP TO 12 HOURS

W 340​

MEDIUM LEAVENING TIME OVER 24 HOURS

FEATURES

AROMA

COLOUR

FIBRE

HYDRATION CAPACITY

FINISHED PRODUCT SHELF-LIFE

INFIBRA ZERO+

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