PIZZA FLOUR IN3

W: 330 ÷ 360. Professional blend of soft wheat flours obtained from the whole grain processing: it thus retains large and fine bran flakes, fibers, and the germ of Mantograno wheat, 100% vital and 100% from the Italian supply chain. It is OUT OF THE BOX and classifications because it has an ash content (i.e., mineral salts) higher than 0.95% but lower than 1.30% of whole grains. IN3 follows a path aimed at researching more natural processes: through coarser milling, the most valuable parts of the wheat are preserved, thus maintaining its organoleptic qualities as well as the fibers from the bran parts. This flour combines excellent nutritional characteristics with greater workability compared to whole flour, resulting in a rustic, fragrant, and melt-in-the-mouth final product, with an intense flavor and a darker color compared to doughs made with Type 1 and 2 flours. 10KG AND 25KG