Type 1 flour, darker than the “0” type, contains a higher percentage of flour coming from the outside of the grain. It is therefore richer in minerals, starch and proteins.
It is ideal for bread, growing and tigelle.
|Packs||kg 1 / Kg 25|
|W||240 / 250|
|Use||Ideal for the production of long leavened dough, very leavened desserts and reinforcing flour.|