MANITOBA - TIPO  "0"

W 400

Manitoba tipo 0 is a flour with

ahigh protein content and good

stability with long leavening times.Suitable for medium-to-longleavening times (min.18/20 hours),for leavened pastries (croissants, colomba cakes, buns, brioches and panettone cakes) and to reinforce weaker flours. Ideal for bakers.

Bag of 25 Kg

Bags per pallet 40

Shelf life 9 months

For professional use.