DAY 11/25 - T-65 IMPROVED WHITE BREAD FLOUR

Today is the day of the T-65 Improved White Bread Flour. With enzymes and ascorbic acid, and with a W of 220 to 250, this product is suitable for the manufacture of traditional Portuguese bread, in mechanized processes of normal or retarded fermentation, with short conservation times. Contact us for a demonstration or to obtain any additional information.

Farinhas Firmos | Essential for a tasty Christmas.
https://farinhasfirmos.pt/en/products/t-65-improved-white-bread-flour