Farina "0" MANITOBA 1kg "0" MANITOBA Flour 1kg
With Granoro flours every dough you make will be a great success
Granoro MANITOBA Flour has a high protein content and a high degree of water absorption. It has a very high W value, between 280 and 300, which makes it ideal for croissants, brioches, babàs, cream puffs, panettone and pandoro (two kinds of Italian Christmas cakes). It can also be used to reinforce other flours and in doughs for bread, pizzas, focaccia, cakes and for all kinds of dough that require long or double leavening.
Type "0" Manitoba soft wheat flour. May contain traces of soy and mustard.
|Average values per 100 g||% RI*|
|of which fatty saturated acids||0.2g||-|
|of which sugar||0.5g||-|