Mulino Padano Tipo 2 Stone-Ground Strong Bread Flour – 100% Italian Grains (12.5kg/28lbs) nuts or home setups needing a

or home setups needing a reliable

50% and humidity below 15

It is best used for long leavening

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

crackly crust with a rich

Mulino Padano Tipo 2 Stone-Ground Strong Bread Flour – 100% Italian Grains (12.5kg/28lbs) nuts or home setups needing aGranaio 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