Manitoba Oro

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

FORMATS:

1 kg.
TYPE
Farina 0
PROTEIN
14,50%
SHELF LIFE
12 months
BAKERY
W 370 / 390
ELASTICITY
P/L 0,50 / 0,60
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The recipes

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