Sorrentina Type “0” soft wheat flour
Molini Ambrosio

Ideal for pizza making with direct leavening from 12 to 24 hours at room temperature (20-25°C) and cold storage maturation at 4°C for up to 72 hours. Ideal for biga and poolish.
Weight per piece [oz]: 340/360
Pack of: 25
Pack per pallet: 50

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