Soft Wheat Flour Manitoba Type 25 kg
Use: Our Manitoba-type soft wheat flour is a good choice for high-moisture doughs requiring long rising times, such as croissants, Italian Christmas cakes (panettone, pandoro), high-rising savoury cakes, and puff pastry. Also ideal for improving the performance of other flours. On request it is also possible to order in packs of 1 and 5 kg. The pack could be graphically different.
TECHNICAL DATASHEETProtein 11
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