Type “00” soft wheat flour with high protein content suitable for all direct and indirect long leavening dough where excellent elasticity is required. Ideal also for all dough with long maturation at controlled temperature (refrigerator).

Particularly suitable for highly hydrated dough, Le 5 Stagioni flour 'Oro' is also recommended for starters such as poolish and biga. Excellent for mother yeast refreshment. 

Specifications:

• W 390
• Protein content: 14%
• Elasticity: P/L 0.60