Soft Wheat flour

The wheat flour has the color white and look chalky. During the grinding of the grain of wheat is stripped of its outer coating. The percentage of this housing is subjected is equal to the degree of ash in the flour.

Flour 0 Manitoba sthe use for strengthen flour weak or to produce loaves of bread special. Absorbs 90% of its weight in water. Manitoba is the name of a region of Canada, but are today called Manitoba all flours with strength W more than 350. The main feature of this type of wheat is the high presence of proteins which results in a flour that is capable of developing on contact with water, a mesh resulting gluten structure means tenacious and able to tolerate lievitazioni long.

The flour-type 00 (known as average, with an index of W from 180 to 250 ) . Goes well for mixing some types of bread or pizza and pastry products. Absorbs 55% of its weight in water)

The Flours of type 1 or 2, represent of the flour with an index of Refining Less than the flour conventional. This results in a greater intake of protein and high exaltation of taste.

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5 kg Flour-Manitoba soft...

€17.25

Wheat flour type 0 Manitoba suitable for dough strength such as croissants, brioche, panettone, etc W alveografico equal to 400

It is a wheat flour, semi-hard, very high in protein and gluten, which lends itself excellently in the production of sweet long leavening and bread.

EXPIRES 180 DAYS FROM THE ORDER

1Kg Flour "Pizza Napoli"...

€6.35

The 0 Flour Type “Pizza Napoli” is produced from a mixture of foreign wheat community and the north american with a protein content higher, a fundamental characteristic for the production of pizza with maturation medium/long . It is a flour - balanced, although it is a flour “strength”, makes it easy to work with the pats .

EXPIRATION 120 DAYS FROM THE ORDER

5Kg Flour "Pizza Napoli"...

€16.50

The 0 Flour Type “Pizza Napoli” is produced from a mixture of foreign wheat community and the north american with a protein content higher, a fundamental characteristic for the production of pizza with maturation medium/long . It is a flour - balanced, although it is a flour “strength”, makes it easy to work with the pats .

EXPIRATION 120 DAYS FROM THE ORDER

30Kg Flour "Pizza Napoli"...

€47.65

The 0 Flour Type “Pizza Napoli” is produced from a mixture of foreign wheat community and the north american with a protein content higher, a fundamental characteristic for the production of pizza with maturation medium/long . It is a flour - balanced, although it is a flour “strength”, makes it easy to work with the pats .

EXPIRATION 120 DAYS FROM THE ORDER