Since 1929 we have been producing flours, semi-finished and semi-finished concentrated products for bakery, pizzeria, pastry

Manitoba

Product code: Manitoba 2




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farina per dolci manitoba
  • sacco farina dolce plus
  • farina per dolci manitoba

Manitoba

Product code: Manitoba 2


Flour obtained from special grounding of strong wheat from Europe and the United States, for indirect dough or long rising time. Ideal for increasing protein content and improving the gluten network of leavened products. Recommended for the preparation of high-quality Panettone, Pandoro and Colomba. Go to Features
W. Chopin: Range 390 – 400 ± 7%

Trade Name Common wheat flour type “00”
Ingredients Common wheat flour type “00”
Shelf life 6 months
W. Chopin Range 390 – 400 ± 7%
P/L Chopin Range 0,50 – 0,60 ± 7%
Absorption (Brabender) Range 59,5 – 61 % ± 1
CD Stability (Brabender) Range 18 – 20 min
Falling number Min 320
Gluten (dry basis) Min 12 %
Ash (dry basis) Less than 0,55 %
Moisture (at 105°C) Less than 15,5 %
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