Linea Farine per tutti
Type 0 Manitoba flour
IDEAL FOR:
Leavened desserts and bread.
NUTRITIONAL ASPECTS:
It is a source of protein.
ORGANOLEPTIC QUALITIES:
With a fine consistency and white color, Manitoba comes from the grinding of grains with a good gluten content and is characterized by high strength (W value).
USES:
Suitable for long leavening (10 to 24 hours), it is ideal for preparing cakes, bread and focaccia. Mixed with other flours, it increases their strength, without losing consistency.
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Allergens: Gluten. May contain soy, sesame seeds and mustard.
Delivery method: The product is packaged in 1 kg paper packets for food use according to current legislation on flours.
Shelf life: 12 months
Conservation method: Store in its original packaging in a cool and dry place, away from direct sunlight.
