Molino Spadoni XLL Extra Lunghe Lievitazioni
Very StrongItaly
A strong Tipo 0 soft-wheat flour with W 400 and 15% protein. Molino Spadoni makes XLL for long pizza fermentation, including schedules beyond 72 hours, and for high-hydration bread, focaccia and enriched doughs.
A strong Tipo 0 soft-wheat flour with W 400 and 15% protein. Molino Spadoni makes XLL for long pizza fermentation, including schedules beyond 72 hours, and for high-hydration bread, focaccia and enriched doughs.
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