Gluten : ≥8%
% Protein: > 12
Ashes: < 0,55% Max

This flour type is indicated for all cake types even with instantaneous leavening, typical of chemical yeast (baking). The mixture does not become rigid and it acquires a regular, thin and soft alveolar structure. Ideal for : Sponge cake; Plum cake; Ring; cake; Margherita cake; Paradiso cake; Tarts “Sbriciolona”; Crumble tart “Baci di Dama”