Mulino Padano Tipo 2 Stone-Ground Strong Bread Flour – 100% Italian Grains (12.5kg/28lbs) nuts Kataifi paste

Kataifi paste

or home setups needing a reliable

W: 390-420

It is designed for long leavening times of 48–72 hours in the refrigerator and is especially suited to pizza in pala

which requires activation in warm water at 28°C due to its coarser granules

Mulino Padano Tipo 2 Stone-Ground Strong Bread Flour – 100% Italian Grains (12.5kg/28lbs) nuts Kataifi pasteGranaio Italiano Type 2 Forte Stone Ground is a strong, rustic soft wheat flour milled exclusively from 100% Italian grains within Mulino Padanos ISO 22005 certified supply chain. Stone grinding preserves a darker colour and clearly speckled appearance, giving breads and pizza a warm amber crumb and complex aroma. Its high strength makes it ideal for long fermentation doughs, including sourdough and indirect methods, where flavour development and