Farina 0 Manitoba Kg. 25 - Grandi Molini Italiani
Farina 0 Manitoba Kg. 25 - Grandi Molini Italiani
Manitoba type 0 is a flour with high protein content and long leavening stability.
Suitable for medium-long leavening bighe (min 18/20 hours), for leavened pastries (croissants, colombe, focaccia, brioches and panettone) and to strengthen weaker flours.
Ideal for bakers.
€36.50
(€0.83 Kg)
VAT included
Weight kg. 25
20 Items
Specific References
Manitoba type 0 is a flour with high protein content and long leavening stability.
Suitable for medium-long leavening bighe (min 18/20 hours), for leavened pastries (croissants, colombe, focaccia, brioches and panettone) and to strengthen weaker flours.
Ideal for bakers.