Cakes Line
Pan di Spagna
This flour is obtained from the milling of select tender grains sourced in Italy and abroad.
It is recommended for medium leavening times, and is ideal for the preparation of sponge cake and donuts.
Type
00
00
Breadmaking Index
W220 (+0-5%)
W220 (+0-5%)
Formats Available
25 Kg
25 Kg
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