Wheat flour type 0 Manitoba suitable for dough strengths such as croissants, croissants, panettone, etc. W400 Manitoba flour (or American flour) comes from the prairies of North America where an adequate level of humidity and fertile soil make it an ideal place for growing wheat. Manitoba is the name of the ancient Indian tribe of these places. It is a semi-hard wheat flour very rich in protein and gluten, which lends itself well to the production of long-rising dough and bread.
Of which saturated fatty acids (gr.):
Sugar carbs (gr):
1 kg, 5 kg, 30 kg
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Europe 22,00 € | USA 46,00 € | Rest of the world 46,00 €