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  • his kind of flour, to retain gasses gives bread the traditional texture and structure.Soft wheats are mostly used for cakes, crackers, cookies and other products that don???t need to be so ???elastic???, but, instead tender, flaky or crispy.Durum wheat with its properties of protein content, and the yellow colour of semolina, is mainly used for pasta and noodles products.Roughly two thirds of whea
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