Italian Dried Sourdough 100% MADE IN ITALY - MOLINO RACHELLO

    Italian Dried Sourdough 500 gr

    €10.10
    Tax included

    Italian Dried sourdough

    Obtained from Type 1 flour - professional product

    Use: mix directly into the flour before adding to the dough Recommended doses: from 1% to 3% of the total weight of the flour, based on the desired leavening times; use the lower percentage in case of longer leavenings, the higher one in case of short leavenings.

     

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    Italian dried mother yeast - Oasi Mulino Rachello

    Obtained from Type 1 flour

    Use: mix directly into the flour before adding to the dough Recommended doses: from 1% to 3% of the total weight of the flour, based on the desired leavening times; use the lower percentage in case of longer leavenings, the higher one in case of short leavenings.

     

    :: - ingredients - ::

    Malted natural yeast dried from soft wheat flour type 1

    MRA-LIEV-MADRE-BIO

    Data sheet

    Ingredients ::
    Wheat
    Package ::
    Bags in ppmatt+pp evoh in MAP
    Quantity ::
    0,5 Kg
    Certifications ::
    Kosher
    Origin of raw materials ::
    Italy - Friuli Venezia Giulia
    Italy - Tuscany
    Italy - Veneto
    Test ::
    Filth Test
    Taste ::
    Typical of flour, healthy, pleasant
    Smell ::
    Typical of wheat flour
    Color ::
    Hazelnut
    Consistency ::
    Powder imperceptible to the touch, slightly cohesive,
    Storage ::
    Cool dry place
    Production Area ::
    Italy - Tuscany
    Made in Italy
    Energy [KJ]
    1493
    Energy [Kcal] ::
    353
    Proteins [g] ::
    21,1
    Fatty [g] ::
    2,9
    Saturated Fatty Acids [g] ::
    1,8
    carbohydrates [g] ::
    56,9
    of which Sugars ::
    3,3
    Total Fibers [g] ::
    7,5
    Salt [g] ::
    0,3
    Gluten ::
    INCLUDED
    Soja and products made from them ::
    For field cross-contamination

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