To make a dough of this type (up to 120 hours or more)

the surface is perfectly shiny and streak-free

PETRA EVOLUTIVA 0201

The bowls are designed to prevent ingredients from spilling out during preparation

Containers should be at least 8 cm wide to prevent the wax from sticking to the sides

5 Kg. Semola Rimacinata Puglia di Grano Duro. Molino di Voghera Backpacks To make a dough ofPuglia Remilled Durum Wheat Semolina. Voghera Mill. 5 kg pack. It is made from the selection of the best re milled semolina produced in Puglia, ideal for the production of bread, focaccia, pizza and fresh pasta, even in addition to soft wheat flour. Ideal for the production of bread, focaccia and pasta, even in addition to soft wheat flour. RHEOLOGICAL CHARACTERISTICS: WP L Absorption Stability Gluten Wet 200 2. 5 61. 0% < 6. 0 < 2. 0. HYGIENIC AND