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  5. Celnat Harina Trigo Blanca Tipo 65 Bio 1000g

Celnat Harina Trigo Blanca Tipo 65 Bio 1000g

€3.86

€2.90 by redeeming Health points. Log in

Only 2 units at this price
Weight 1000 gr
1000 gr 5000 gr

Other options have been updated according to this selection

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Facilitates the preparation of different dishes and recipes

1000 g

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€3.86

€2.90 by redeeming Health points. Log in

Only 2 units at this price
Weight 1000 gr
1000 gr 5000 gr

Other options have been updated according to this selection

Description

White wheat flour type 65. An essential ingredient for the preparation of different recipes, dishes and processed products.

Within the classification of flours, we find the strength and extraction.

Strength refers to the capacity of flour to generate gluten. The more protein the flour has, the stronger it will be.

Flours with a strength of less than 100 W are called soft flours and are ideal for making all kinds of pastries with light dough. They have a protein percentage lower than 9%.

Price per 100 G

€0.39 / 100 g

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Safety and product information
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Safety visual aids

At this time we do not have safety images for this product, but we are working on it. We encourage you to check back later for updates. In the meantime, we recommend that you read the safety information that comes with the product before using it. If you have any questions about safety, please do not hesitate to contact us. Also, if you wish, you can also return the product by following our terms and conditions.

Manufacturer details

At the moment we do not have the manufacturer's details, but we are working to add them as soon as possible. We invite you to check back later for updates. If you have any questions, please do not hesitate to contact us, we will be happy to help you.

Authorised EU Representative

At the moment we do not have the authorised representative information, but we are working to add it as soon as possible. We invite you to check back later for updates. If you have any questions, please do not hesitate to contact us .

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