1kg Manitoba type 0 soft wheat flour - Molino Zappalà

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    Manitoba type 0 soft wheat flour suitable for strong doughs such as croissants, brioches, panettone, etc. Alveographic W equal to 400

    It is a semi-hard wheat flour very rich in proteins and gluten that is excellent in the production of long-leavening cakes and bread.

    EXPIRY 180 DAYS FROM THE ORDER

     

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    Manitoba type 0 soft wheat flour suitable for strong doughs such as croissants, brioches, panettone, etc.W400

    Manitoba flour (or American flour) comes from the prairies of North America where an adequate level of humidity and fertile soil make it an ideal place for growing wheat. Manitoba is the name of the ancient Indian tribe of these places.

    It is a semi-hard wheat flour very rich in proteins and gluten that is excellent in the production of long-leavening cakes and bread.

    CHEMICAL / PHYSICAL AND RHEOLOGICAL CHARACTERISTICS

    Proteins14%
    W400
    pl0.55
    Absorption61%
    Stability'14 min
    leavening24 hour

    Average nutritional content 100g of product:

    ENERGY VALUE 1510 KJoule - 356 Kcal

    PROTEIN 14.8 gr

    CARBOHYDRATES 71.6 gr

    of which sugars 1 gr

    FATS 1.1 gr

    of which saturated 0.2 gr

    FOOD FIBER 2.2 gr

    SALT g

    EXPIRY 180 DAYS FROM THE ORDER

    Contains gluten

    May contain Soy
    manit1kg

    Data sheet

    Packs
    1
    Net weight
    1kg

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