W 190 - 210 P/L 0,40 - 0,45 Ideal for : Sponge cake; Plum cake; Ring; cake; Margherita cake; Paradiso cake; Tarts “Sbriciolona”; Crumble tart “Baci di Dama”
This flour type is indicated for all cake types even with instantaneous leavening, typical of chemical yeast (baking). The mixture does not become rigid and it acquires a regular, thin and soft alveolar structure.
