Type 0 Flour
Flour
Manitoba
Flour from selected wheat for professional use W 400
Flour
Manitoba Type 0 Flour
Description
This product is obtained from common‑wheat varieties with a high protein content, which undergo non‑intensive processing to maintain a portion of the minerals and fibre present in the grain within the final product. This milling technique causes minimal damage to starch particles and results in a greater final particle size, increasing absorption and delaying fermentation. The flour resulting from this process is ideal for recipes with very long proofing times, for biga starters or mixed with other flours as a support.Uses
Technical information
Manitoba Type 0 Flour| Type | Type 0 Flour |
| Proofing | Very Long |
| Absorption | 61% |
| Protein | 15% |
| Max. ash content | 0.65% |
| Pack | 25 kg |
| Shelf life | 6 months |