This classic wheat flour is one of the most popular, the first flour in Italy specially designed to prepare large and small leavened pastry products for breakfast, as well as recipes traditional ones like Panettone and Pandoro. Already in 1998 Molino Quaglia radically changed the professional pastry sector by introducing a specific flour for each pastry preparation to replace the multipurpose flour then commonly used. This flour is natural, clean, stable and consistent like no other. It can be used to refresh sourdough, Ideal for: Leavened doughs such as traditional Panettone, Colomba, brioche, croissants. Also ideal for managing sourdough.