MANITOBA Flour Type "0" - 1 Kg

MANITOBA FLOUR
type “0”
Flour obtained from the milling of one of the finest American grains: Manitoba wheat.

CHARACTERISTICS

Proteins: > 12.5%
Gluten tq: > 11%
W 300/340
P/L 0.55

Manitoba flour can be used either alone or mixed with soft wheat flours for the preparation of all those doughs that require good leavening. Ideal for the production of Neapolitan pizza, croissants, panettone, puff pastry, babà, nun's tits, special creams and desserts in general.

PACKAGING

– Packages kg. 1