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It is produced by mixing flour from hard and soft wheat and has a lower protein content than durum wheat flour.
It has undergone bleaching treatment. We use it both to make bread and in pastry making. It is the middle-ground solution that can be used in many cases, with relatively satisfactory results.
Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.