Come valorizzare la farina Tritordeum Bio in panificazione

Ecco le tecniche suggerite da Sandro Verardo, tecnico commerciale, per lavorare la farina Tritordeum Bio ed esaltare le sue caratteristiche organolettiche e nutrizionali: pasta di riporto e corretta lievitazione sono due fattori chiave.

Tell us your needs

Doubts or requests about a recipe? Looking for the ideal product? Write to us and together we will find the best solution for you

Surname*

Name*

Email*

Phone

Address*

Comune*

Provincia*

Request type*

Message

* I declare that I have read the privacy policy and agree to receive commercial communications from the Data Controller. I am aware that I can revoke my consent at any time.

;

Oasis Rachello

The best of nature, the way you like it

find out where our wheat grows