DAY 16/25 - T-65 “TRIGUEIRA” IMPROVED WHITE BREAD FLOUR

Today we highlight T-65 “Trigueira” Improved White Bread Flour. It is a flour with enzymes and ascorbic acid, with a W of 180 to 220, suitable for the manufacture of Portuguese traditional bread, in mechanized processes, of normal fermentation. 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-trigueira-improved-white-bread-flour