30kg Manitoba soft wheat flour type 0-MOLINO ZAPPALA '

€67.62
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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

Proteins 14%
W 400
pl 0.55
Absorption 61%
Stability' 14 min
leavening 24 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
manit30

Data sheet

Pack
1
Peso netto
30 Kg

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