Tutto Forno With Spelt
Does not require the use of brewer’s yeast, ideal for short to medium leavenings (6-10 hours) – Excellent workability of the dough.
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INGREDIENTS: Wholemeal spelt flour, soft wheat flour, durum wheat semolina, extra-virgin olive oil, natural yeast, emulsifier: soy lecithin, malted cereal flour, dextrose, α-amylase.
TYPES OF BREAD: Round pizzas and pizza by the slice, focaccia.
PACKAGE: 10 kg