Description
Caputo Nuvola “0” Soft Wheat Flour perfect for focaccia and pizzas creating airy crusts and is used for longer leavening times of 36-48 hours.
Also highly recommended for the preparation of Biga, Poolish and Sourdough.
- 12.5% Protein
- Bread Making: W 260-280
- Elasticity: P/L 0.50/0.60
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