Manitoba
Manitoba type 0 soft wheat flour.
Instructions for use:
Strong flour (W400-420) suitable for the preparation of leavened baked goods (croissants, panettone, pandoro) and pizza al piatto (Neapolitan type) from 10 to 30% for. Ideal for the preparation of sourdough or biga. Suitable for indirect doughs, with long maturation (over 72 hours at controlled temperature) and high hydration (over 65%).
Weight:
1 - 5 - 25 kg
CYLINDER GROUND PRODUCT
| Proteins | 14% s.s. |
| W STRENGTH INDEX | W 420 (10-4 J) |
| P/L | 0,7 |
| LEAVENING TIME | 6-8 hours |
| LEAVENING WITH CRISCENTE | 8-12 hours |
