Smooth flour has a particularly fine grain size and is particularly suitable for the production of fine baked goods.
For the production of fine baked goods (e.g. for baking and preserving sauces, sponge cakes, biscuits or for strudel, pancake and yeast dough). The finer the flour, the better and faster it absorbs liquid. For this reason, smooth flour is also very suitable for binding sauces.
Ingredients: wheat flour
May contain traces of gluten
calorific value: 1478 kJ
of which saturated fatty acids 0g
of which sugars 1g