WHEAT FLOUR 00 - type "manitoba"
High Proteins content and long stability in fermentation.
Indications for Use
Ideal for medium/long leavened bigas (min 18 hours) and leavened pastry (croissant, colomba, focaccia, brioches and panettone) and for strengthening weaker flours.
Please Login or Register to view and download the technical sheet more information about the product.