Mix for Apulian bread made with remilled durum wheat semolina and sourdough, for a bread with an elastic crumb and long-lasting freshness.
Bread mix for the production of the traditional Southern Italian bread, Pane Pugliese. The accurately balanced formula, with the high-protein re-milled semolina, allows the doughs to absorb a high quantity of water and to develop large alveolation and an exceptionally moist crumb. The combination with a specific durum wheat sourdough offers the authentic aroma of natural fermentation and a long-lasting freshness.
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