Nobilgrano, a specific line for the contemporary professional because of the wheat germ. It’s extracted from the grain during milling, through cold stabilisation and reinserted into the previous flour. This obtains a crumblier and tastier products. It is suitable not only for classic flat pizza, but also for pan pizza/focaccia and pizza romana “thin crust”. Rising time: 12 h at room temperature or 48 h in the refrigerator. Technical Specs FORMAT SIZE: 25Kg / 55lb TYPE: 0 or 1 STRENGTH (W): 340 PROTEIN: 0.030lb/14g SHELF LIFE: 12 months