Manitoba
Ciabatte, zoccoletti, pugliesi
PRODUCT DESCRIPTION
Soft wheat flour obtained from the grinding and subsequent sifting of soft wheat varieties free of foreign substances and impurities.
In conformity with current Italian legislation and in particular with Italian Law No. 580 of 4 July 1967 and subsequent amendments.
CEREALS USED
Blend of Canadian GMO free soft wheat varieties.USE
• Strong flour with high protein content and excellent absorption capacity.
• Ideal for the preparation of dough with the sponge and dough method (biga added to the dough - no less than 30% of dough weight - and kept at 18°C/20°C for approx. 24-26 hours) and refresh of culture starter.
• Recommended for blending with weaker flours.
• Finished products with large, regular hole structure.
