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Flour 00 for Long Liege Bread
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Flour 00 for Long Liege Bread

Molino Braga
MAN-004
€2.50
High strength 00 flour, perfect for long leavening. Ideal for fragrant and structured breads, thanks to the high sealing and optimal absorption of liquids. Farina force ✔ W 360-400 Suggested Uses ✔ Long leavening bread, high hydration bread, indirect leavening, yeast with biga or mother yeast
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Farina Type 1 for Ancient Pain, Stone Grinded
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Farina Type 1 for Ancient Pain, Stone Grinded

Molino Braga
T1-MP-004
€2.55
Farina di Grano Tenero Type 1 stone, W 190-220. Perfect for rustic cakes and biscuits with authentic taste, it maintains fibers and minerals essential for fragrant and genuine desserts. Farina force ✔ W 190-220 Suggested Uses ✔ Farina for cakes and rustic cookies with authentic taste
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