5 Stagioni Ciabatta Romana 10kg
£17.50
Soft WHEAT flour type “00”, dried WHEAT sourdough, powdered acerola juice (acerola, maltodextrine), food enzymes (amylase, emicellulase).
Energy value: 335 Kcal – 1440 Kj
Protein: 13
Carbohydrate: 69
Fat: 0.9
Description
5 Stagioni Ciabatta Romana is a mixture developed for the production of Roman-style “in pala” pizza dough. It is particularly suitable for high hydration direct and indirect dough and guarantees extreme lightness and digestibility. With Ciabatta Romana, the dough develops a very alveolated crumb and a crispy crust, light on the palate. Its particular composition (which includes Naturkraft sourdough) makes it particularly suitable for long leavening dough at controlled temperature (refrigerator).
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