Type 0 Flour
Flour
Manitoba Extra
Flour from selected wheat for professional use W 500
Flour
Manitoba Extra Type 0 Wheat Flour
Description
The 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.Uses
Technical information
Manitoba Extra Type 0 Wheat Flour| Type | Type 0 Flour |
| Proofing | Very Long |
| Absorption | 63% |
| Protein | 16.5% |
| Max. ash content | 0.65% |
| Pack | 20 kg |
| Shelf life | 6 months |