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Characteristics

Medium granulated flour from durum wheat, fortified with dried rye leaven and wheat flour

STRONG POINTS
Extra leavened effect, without extra effort
Suitable for mixing with all flours
Uniqueness in its variety of applications
Mixing with other flours to produce European sourdough breads

BENEFITS FOR THE PROFESSIONAL
Cost savings due to absorbency
Short production time for sourdough bread
Preservation of finished products
Specific appearance of finished products
Consistent quality of sourdough bread
Unique aroma, taste and texture of finished products