Manitoba Oro 1kg

ELASTICITY AND EXTENSIBILITY, THESE ARE ITS OBJECTIVES

Elastic flour with high protein value, ideal for pastry and leavened products.

Per which recipes?

La Manitoba Oro di Mulino is a strong flour, with a high protein value. Cakes, creams and all leavened structured products, even home-made, are its most conventional use.

FORMATS:

1 kg

TYPE

Farina 0

PROTEIN

14%.

SHELF LIFE

12 months

BAKERY

W 360 / 380

ELASTICITY

P/L 0,45 / 0,55

The recipes

Homemade panettone

The Baba

Polish cake Aversana

Cream brioche bread

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