This flour is very well suited for enriched doughs such as panettone. It has excellent water absorption and develops a strong, elastic gluten network, allowing the dough to withstand long fermentation and proofing times. The dough remains stable and easy to handle, with good strength and extensibility. The final baked product has great volume, a uniform open crumb structure, and a soft, airy texture. I love this! I will definitely purchase it again!
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