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Ciabatta

Special flour for the production of genuine Italian ciabatta.

Italian bread with a traditional style with a slightly sour dough absorbs much water.

The crumb is soft, porous composition with large holes and the dough is elastic, the crust thin and crispy to.

The initial dough can be used as *base* for many different combinations of bread and pastry.

Net weight: 25 Kg

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