Flour with a high protein content able to maintain the gluten structure over a long time. Structured and resistant, it is used to make Neapolitan long maturation dough. It is balanced to favour dough elasticity over strength.
Flour with a high protein content able to maintain the gluten structure over a long time. Structured and resistant, it is used to make Neapolitan long maturation dough. It is balanced to favour dough elasticity over strength.