Description
Manitoba flour, named after a region in Canada, began its introduction il Italy in the 1960s, to be used as a reinforcement for weak flours. An extraordinary flour, capable of absorbing 90 percent water when used alone. It is suitable for the production of baked goods with long leavening (indirect leavening). Organic flours come from milling grains not treated with synthetic pesticides, so better BIO!
Ingredients:
Manitoba soft wheat flour (type 0)
Recommended for:
Doughs with 36/72 hours’ leavening, panettone, doughnuts and berliners. Great also to improve W value on weak flours.
Size:
1Kg – 5Kg
Origin:
Certified organic farming UE
Shelf Life:
10 months
Storage:
Store in a cool, dry place (max 24°C / 75°F)
Allergens:
Contains gluten. It may contain traces of soy
Organic Certifications:
Organismo di Controllo Autorizzato dal MiPAAF IT BIO 006
Operatore controllato E 483 Agricoltura UE
Discover the recipes made with Manitoba Soft Wheat Flour:
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