Manitoba type 0 flour is a selection of the best grains of strength with high protein value. The quality of gluten gives the dough elasticity and extensibility, with excellent results in pastry and leavened products. Highlights: Flour with starches of first extraction and gluten, ideal for shiny and consistent dough Manitoba Flour is indicated as perfect for baked goods such as cakes, bread and pizza High protein content Ideal for bakery and pastry preparations Produced in Campania, Italy
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