The Excellence line was born from the encounter between the skilful milling art of Molino Colombo and the experience of the best Masters of White Art. A selection of ideal flours to meet the highest needs of professionals in every area and in every field of the white art.
Flour for the real Neapolitan pizza
"CLASSIC" GRANGUSTO W 400 SOFT WHEAT FLOUR TYPE "1"
It is characterized by its rustic appearance, giving the bread a delicate scent thanks also to the presence of wheat germ.
- Bakery: suitable for the production of soft pasta with 18/20 hours chariot. The germ makes the dough more elastic by reducing the average mixing times compared to a "00" flour with the same W.
- Pizzeria: suitable for the production of long leavening pizzas up to 2/3 days at 2 ° C in a chaotic climate. The germ makes the dough more elastic by reducing the average mixing times compared to a "00" flour with the same W.
I make bread weekly and focaccia, this is a very good Italian flour.