Lievitati

Specific flour for the production of long-rising baked goods, panettone, pandoro, focaccia.

High stability flour for large leavened goods, for babas, for refreshing and maintaining sourdough. Develops soft and strong structures, facilitates optimal emulsions, promotes flamed textures. Stable, because it keeps the doughs performing well
at length. Elastic, because it supports high processing stresses, both dough and leavening, and supports large loads of ingredients.