MediumItaly
Garofalo Farina Integrale is wholemeal soft wheat flour for bread, pizza, biscuits, tarts and fresh pasta. The technical sheet gives W 180-200, P/L 0.80-1.20 and at least 10% protein. Its bran makes dough less extensible than the white bags, so it also works as a flavor-rich blend with W260 or W350. Milled and packed in Italy without additives.
Garofalo Farina Integrale is wholemeal soft wheat flour for bread, pizza, biscuits, tarts and fresh pasta. The technical sheet gives W 180-200, P/L 0.80-1.20 and at least 10% protein. Its bran makes dough less extensible than the white bags, so it also works as a flavor-rich blend with W260 or W350. Milled and packed in Italy without additives.
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