Type 0 Flour Flour
Manitoba ExtraFlour from selected wheat for professional use W 500
Manitoba Extra Type 0 Wheat Flour
DescriptionThe particularly high protein content of this flour makes it suitable for all sponge‑and‑dough pastry recipes and those with very long proofing times requiring a particularly resistant and elastic gluten network, such as great classics like babà. It is also excellent as a support for weaker flours.
Technical informationManitoba Extra Type 0 Wheat Flour
|Type||Type 0 Flour|
|Max. ash content||0.65%|
|Shelf life||6 months|