CHEMICAL/PHYSICAL PROPERTIES, RHEOLOGICAL FEATURES
| Proteins (NIR) | 16,5% |
| Max ashes | 0,65% |
| W Minimum | 500 joule |
| Maturation | very long |
| Absorption b.14% | 63% |
Wheat Flour Type 0 Manitoba Extra
24,00€
Manitoba Extra is a flour of amazing characteristics suitable for the production of rosettes with direct dough, can be used for productions that require very long ripeness.
Weight Kg. 20
Additional information
| Weight | 20 kg |
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