Manitoba Flour Type "0" - 1 Kg 

Manitoba soft wheat flour, of Canadian and North American origin. Long maturation (over 72 hours, at controlled temperature) and high hydration (over 65%).

Suitable for the preparation of leavened baked goods (croissants, panettone, pandoro) and from 10 to 30% for pizza al piatto (Neapolitan type). Ideal for the preparation of sourdough or biga. In mixtures with hard and soft grains it increases the absorption of water by the dough, increasing the yield in bread making, as well as extending the processing times (maturation and/or leavening) and increasing the volume of the final product.

Manitoba soft wheat flour type "0", from roller milling.

Method of preservation
Store in a cool, dry place, away from heat sources.