Flour Manitoba type 0 1 Kg
Try the best flour! Manitoba flour ( also known as American flour) is made from North- American soft wheat of Manitoba, Canada.
It’s strong and elastic when you mix it especially with brewer’s yeast and it’s ideal for long rising phase pastries like croissants , brioches , babà, éclairs, doughnuts, flaky pastry, panettone and pandoro. These characteristics make it the finest type of flour.
It can also be used to make other type of flour stronger and for bread-making like baguettes , pizzas , focaccia , etc.. .
Use : ideal for long rising phase pastry making.
| Valori nutrizionali medi | per 100 g. | |
|---|---|---|
| Valore energetico | 341 Kcal. - 1448 KJ | |
| Proteine | 13,0 g. | |
| Carboidrati | 70 g. | |
| Grassi | 1 g. |
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