Mixture of Sicilian durum wheat and soft wheat expertly milled to create a product ideal for making “sfincione palermitano”: very soft, typical regional focaccia, topped with tomato sauce and plenty of caciocavallo cheese. Thanks to its workability and the typical flavor given by the raw materials used, this mixture is suitable for making many leavened products (bread, pan pizza, focaccia, shortbread, etc.).Its doughs require good hydration (55-65%), leavening up to 8 hours at A.T. or with refrigerated control up to 24 hours.