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Pizzeria Line
Conventional
Conventional full
Semi-finished
Zero with wheat germ
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Altri prodotti
Special flour for cakes
Flour and semolina for pasta
Special flour for bread
Retail
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Company
Method
Pizzeria Line
Conventional
Conventional full
Semi-finished
Zero with wheat germ
Bio
Recipes
Complementary products
Altri Prodotti
Special flour for cakes
Flour and semolina for pasta
Special flour for bread
Retail
Polselli Mag
Polselli Lab
Contacts
IT
Bread Line
Gialla
The careful mix of fine and strong flours makes this flour unique and especially suitable for making rolls, French bread and hollow bread.
Type
00
Breadmaking Index
W340 (+0-5%)
Formats Available
25 Kg
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