ELASTICITY AND EXTENSIBILITY, THESE ARE ITS OBJECTIVES
Elastic flour with high protein value, ideal for pastry and leavened products.
which recipes?
La Manitoba Oro di Mulino is a strong flour with a high protein value. Cakes, creams and all structured leavened products, including homemade ones, are its most conventional use. However, it can also be used in pizzerias as cutting flour to strengthen mixtures