Professional Flour XLL - Extra Long Rising

The type “0” soft wheat flour XLL Molino Spadoni has a unique “strength” (W 400), which makes it particularly suitable to prepare pizzas requiring long leavening times, even longer than 72 hours. The high content of highly technological quality proteins makes this flour suitable to prepare high-hydration dough to make leavened products such as bread, focaccia, panettone, Easter colomba cakes, and brioches.