• Best for soft, elastic doughs such as pizza, focaccia, croissants, and pastries.
• For lighter baked goods, sift before use to improve aeration.
• Add liquids gradually, as fine flours absorb faster than coarse ones.
• For pizza and bread, allow longer resting and fermentation for better texture and flavor.
• Use at room temperature for consistent results.
• Store tightly closed to preserve freshness and prevent moisture absorption.