Manitoba-MOLITORIA-san-paolo

Flour 0 Manitoba Type

The Flour Manitoba Type is manufactured by milling together different kinds of soft wheat with high proteic content. With a non-intensive processing, part of the mineral and fiber substances originally present in the grain. The peculiar milling technique does not damage starch particles and allows to obtain a higher granularity for the final product, and hence a higher capability of keeping liquids, so delaying fermentation. At the end we obtain a kind of flour which is perfect for the most complex processing with longest maturation timeframes, for biga, or for a use a support for other flours.

Weight Kg. 30

CHEMICAL/PHYSICAL PROPERTIES, RHEOLOGICAL FEATURES

Proteins (NIR) 15%
Max ashes 0,65%
W Minimum 400 joule
Maturation very long
Absorption b.14% 61%

NUTRITIONAL VALUES (avg. for 100g)

Kcal / Kj 356 / 1510
Proteins (Nx6,25) 14,8g
Carbohydrates
(p.d. a 100)
71,6g
Fats (of which saturated) 1,1g
0,2g
Fibers 2,2g
Salt
(NaCI)
0,1%

Recipes to prepare with this flour

Additional information

Weight 30 kg

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