Ruvida
Description
Product obtained by mixing rice semolina and durum wheat semolina.
Download the technical sheet
utilization
Sprinkle this flour directly on the pizza workbench.
Packs
Paper bags, suitable for food packaging, 10 kg.
Rheological Characteristics:
| W | P/L | Absorption | Stability | Gluten Wet |
|---|---|---|---|---|
Hygiene Health Features:
| BATTERY COUNT TOT. | YEAST | MOLD | FILTH TEST | E. COLI |
|---|---|---|---|---|
Storage
Keep in a cool dry place, at a temperature between 10° and 20°C damp ambience 60%, never in direct contact with floor or wall. Expiration and batch indicated on the packaging.
