The soft wheat flour Manitoba is obtained from the milling of selected wheat with high force characterized by an high water absorption determined by an high protein content.The Manitoba is able to supporting long times of the dough leavening, variable according to the ambient temperature and of the quantity of the yeast.
Ingredients
100% Soft wheat flour type 0.
Nutrition
Typical Values per 100 g
Energy 1439 kJ/339 kcal
Fat 1 g
of which saturates 0,1 g
Carbohydrate 68 g
of which sugars 1,2 g
Fibre 1,6 g
Protein 13 g
Salt 0 g
