Softing - Import export

Soft white wheat exhibits high break and straight-grade flour yields, at low ash and low starch damage. Their flours have low water absorption and low water-, carbonate-, and sucrose-solvent retention capacities.

The soft version has the best shine, and are ready to use by warming the tube up in some warm water for only a short period. This version is best suitable for pancakes, desserts and cakes. The filling stays soft when you are done decorating, but will harden a bit in de refrigerator.

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