StrongItaly
Garofalo Farina W260 is a Type 00 for pizza, bread and focaccia. The technical sheet gives W 225-295, P/L 0.40-1.00 and at least 12% protein. The bag marks it for doughs up to 24 hours, placing it between the quick W170 and the stronger W350. Milled and packed in Italy without additives.
Garofalo Farina W260 is a Type 00 for pizza, bread and focaccia. The technical sheet gives W 225-295, P/L 0.40-1.00 and at least 12% protein. The bag marks it for doughs up to 24 hours, placing it between the quick W170 and the stronger W350. Milled and packed in Italy without additives.
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