Kebabread flour: tradition and modenity

It is time of news for Molino Dallagiovanna: after SIGEP, the newborn, the revolutionary kebabread flour, special for panini and pita bread.

Preview at Sigep 2011, kebabread flour is especially designed for the production of panini and pita bread for kebab. Tested by Maestros and professionals, ideal for classic hand crafted breads, but also for the demands of new contemporary era technologies.
It produces soft, well-balanced dough, which can easily be enriched with yeast and milk, or processed using modern equipment, conserved and left to rise without changes occurring in its fundamental properties or nutritional values. For soft, light kebab bread, with traditional aroma and flavor.

Beware of imitations!