Farina 0 tipo Manitoba Oro by Grandi Molini Italiani is a strong flour blend with a “high” protein content, making it suitable for the production of biga preferments with long leavening times (from a minimum of 20 hours to 36 hours at a controlled temperature). Manitoba Oro can be used to make fluffy breads such as ciabatta bread, which require a high level of hydration, even up to 80-85%. It features high water absorption, excellent yield, good extensibility and versatility.
Ideal for bakers.