WHEAT FLOUR TYPE 500
Wheat flour type 500 is made from the endosperm of wheat grain, and therefore has a higher nutritional value than flour type 400, because it is richer in protein, minerals, vitamins and fats. Due to the higher percentage of ash, this type of flour is slightly darker in color. It is used to prepare pizza, rolls, strudel, cakes, biscuits, small salty and sweet biscuits with the addition of yeast or baking powder.
Features:
