CAPUTO Flour 0 Paste Motherboard Air 2.2lbs

Di uno scrittore di uomini misteriosi

Last updated 13 maggio 2024

CAPUTO Flour 0 Paste Motherboard Air 2.2lbs

The focus is on express and regeneration pizzas which make the continuous alveolus, the surface crunch and the soft heart the essential characteristics. As per the tradition of the Neapolitan mill, the flour is always only from wheat. But the secret of the new flour is the combo between the Neapolitan and Roman schools. Criscito, the ancient sourdough used by Neapolitans until a few decades ago, enters this new 0 soft wheat flour. A super performing flour that makes the natural posture and the selection of the grains (it is not a mixture of flours "coming out" from sifting) the main characteristics. a new 100% natural flour, without any additives. Made with ancient sourdough. This pre-ferment is made with a selection of grains and water, slowly dried to preserve their properties, for highl.
The focus is on express and regeneration pizzas which make the continuous alveolus, the surface crunch and the soft heart the essential characteristics. As per the tradition of the Neapolitan mill, the flour is always only from wheat. But the secret of the new flour is the combo between the Neapolitan and Roman schools. Criscito, the ancient sourdough used by Neapolitans until a few decades ago, enters this new 0 soft wheat flour. A super performing flour that makes the natural posture and the selection of the grains (it is not a mixture of flours coming out from sifting) the main characteristics. a new 100% natural flour, without any additives. Made with ancient sourdough. This pre-ferment is made with a selection of grains and water, slowly dried to preserve their properties, for highl.

The focus is on express and regeneration pizzas which make the continuous alveolus, the surface crunch and the soft heart the essential

CAPUTO Flour 0 Paste Motherboard Air 2.2lbs