Saccorosso, the best known of the Caputo flours. Its gluten, with a balanced ratio of extensibility, strength and elasticity, is ideal for processing in pizzerias, pastry shops and in the kitchen by chefs.
Saccorosso, the best known of the Caputo flours. Its gluten, with a balanced ratio of extensibility, strength and elasticity, is ideal for processing in pizzerias, pastry shops and in the kitchen by chefs.
Ideal for doughs that require long resting times and prolonged leavening in refrigerator cells.
