FLOURS FOR PASTRY
Rubino
ideal for tarts, shortcrust pastry and biscuits
Soft wheat flour type “00” recommended for: pies, biscuits, cookies and shortcrust pastries.Soft wheat flour type “00” produced with a mixture of high quality Italian and European wheats characterized by a perfect balance between strength and elasticity.This flour is used for pastries that need a delicate dough to obtain tender and flaky pastries like pie crusts, biscuits, etc.
Type of flourSoft wheat flour type “00”
Size10 Kg
TMC12 months
Origin100% ITALIAN FLOUR
| (W) | 160 |
|---|---|
| P/L | 0,50 |
| water absorption | 53,0 |
| stability | 4′ min |
