Description
Carlotta is a professional Bongiovanni soft wheat flour, type 0/00, designed for medium-leavening doughs.
It is suitable for approximately 24 hours of fermentation in the refrigerator or 12 hours at room temperature, depending on working conditions and the amount of yeast used.
Brand: Bongiovanni
Range: Molino di Torino
Type: 0/00
Strength: W 240–260
Protein: 12% min
Format: 25 kg
