Net weight: 500g.
Culinary art created with selected durum wheat with a high protein value of 13% and from our pasta making art, this is how our Traditional "LaGranum" croissants.
Let's make pasta at an altitude of 700m. s.l.m. within 72 hours from the milling of durum wheat to obtain semolina, this is to guarantee all organoleptic properties and aromas of our fine Italian grains. The semolina is mixed with mountain water and bronze drawn, the phase of drying takes place at low temperature and statically for 12/36 hours (depending on the format), the result is one rough and porous pasta according to the Italian tradition and able to guarantee the best cooking performance.
Don't miss out on croissants that can hold your sauces and give you a sweet and savory aftertaste.
Taste a product from high catering which will make your tasting unique and able to involve even the most demanding palates.
Discover all the features by clicking on "Data sheet".
Ingrediants: Semolina of GRAIN hard, water. * From organic farming.
Allergens: containing cereals GLUTEN, may contain traces of SOYBEAN And MUSTARD.
Origin of the grain: Italy
Country of milling: Italy