The Moreschina Ricca flour contains a mixture of 12 different cereals, including whole seeds and wheat germ, for a finished product with exceptional flavour and an intensely flavoured pizza with a dark brown colour. The Moreschina Ricca flour is ideal for daytime leavening from 6 to 8 hours at room temperature; it can be matured from 24, 48 to 72 hours in a refrigeration cell at 6 ° C. Available in 10kg bags.
The Moreschina Ricca flour is ideal for pizzas, focaccias and bread. But also pastry, as leavened desserts and puff pastry.
The product contains gluten and is manufactured in an environment where, mile derivatives and lupine beans are also processed.
We recommend storing flour in a cool and dry place, at a temperature of 18 °/20 ° C and maximum humidity of 45%, to guarantee perfect yield during use. Incorrect storage may compromise yield during use.