PRATIKO THE PREPARATION FOR PIZZA AND FOCACCIA WITH DRIED SOURDOUGH MOLINO DENTI

Soft Wheat Flour type "0", dried sourdough (2%), Toasted Wheat Germ, dried yeast
package of gr 500 for the preparation of pizza, focaccia and bread

MOLINO DENTI
Go to Exhibitor's profile

Address

VIA ROSARIO LIVATINO 3/A - 42020 BORZANO DI ALBINEA - (RE) - ITALY

Phone

00390522350085

E-mail

sabrina.d@molinodenti.it

Web

http://www.molinodenti.it

PACKAGING FLAVORS & INGREDIENTS

Common Wheat Flour