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New
Professional baking flours
aRoma
Proteins
13,5%
Flour Strength
W330-360
Size
10-25kg
Machine Workability
Water Absorption
Extensibility
Flavour Intensity
Ideal for
pinsa, Roman pala and pan pizza. Over 85% hydration.
aRoma
Would you like to bring aRoma to your venue?
SPECIAL SELECTIONS
Type “0” soft wheat flour, rice flour, re-milled durum wheat semolina, and vital wheat germ. This is a professional flour dedicated to pinsa and Roman-style pan pizza, formulated to support high hydration and ensure an extremely stretchy, light, and fragrant dough.