Bread-making
Manitoba - TYPE ‘0’
Very strong flour which ensures resistance, elasticity and stability during the producing, thanks to the high protein value of some foreign wheat. It can be used as a support for weaker flours. It is ideal for the production of leavening bases as biga starters, "poolish" and sourdough starters.
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Rheological characteristics
370
w
0,50
pl
>14%
Proteins
