Soft wheat flour type 0 manitoba Kg.25

HIGH STRUCTURE FOR RICH DOUGHS
High protein type 0 flour, developed to support structured doughs and long leavening times. The quality of gluten allows for considerable elasticity and strength, making it suitable both as a main base and as a reinforcement when mixed with other flours. Ideal for large leavened products, rich baked goods and pastry processes, it offers consistent performance thanks to the W 360/380 and P/L 0.45/0.55 parameters. Designed for professional workshops and Ho.Re.Ca. businesses, it also finds space in kitchens dedicated to quality catering.