La Farina di Cuneo Manitoba Flour Type "0" 1kg

Flour 0 Manitoba is obtained by grinding selected strength grains. Excellent for recipes with high hydration, long leavening or for refreshing your sourdough starter. It is a very extensible flour, which allows you to obtain a resistant dough, more tenacious and less prone to deflate. Ideal for the preparation of bread, pizza, cakes, brioche. Works well mixed with other flours to increase their strength.
Flour 0 Manitoba is characterized by a high ratio of wheat proteins and water absorption, which is why it is able to withstand long leavening times.