date:Aug 04, 2012
omes in three variants: Durum, which has the typical aromatic profile of Italian breads such as Ciabatta; Napoletana, which can be used to make authentic pizza doughs and flatbreads; and Origin, which has a long fermentation aroma and flavour and can be used to make French-style breads.
The same dough can be used for many applications. For example, it could be divided into sections and one part mixed with ingredients such as herbs and spices to make flat bread, while the other is used to make a