Flour from selected soft grains of superior quality. Excellent for the preparation of short-rising bread and focaccia. Technical characteristics*: W 170 - 195, P/L between 0.5 and 0.8, ASH 0.65% max, FN 220 min, PROTEIN 10.3 g/100g * The data are indicative. The technical characteristics may vary according to the trend of the seasons and the consequent physiological variability of the raw material.