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

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