Manitoba Italica - TYPE ‘0’

This flour combines the excellence of a supply chain based entirely on Italian wheat with the high strength of Manitoba flour. Ideal for producing leavening starters such as biga, poolish and sourdough. It proves also to be highly effective for making puffed and soft-dough bread, ensuring stability and high volume without compromising on the quality of Italian wheat.
IDEAL FOR: French bread, baguette, ciabatta, zoccoletto, rosetta, frozen and leavened products.