Flour Type 0 Manitoba

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1kg Flour-Manitoba soft...

€5.27

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

5 kg Flour-Manitoba soft...

€14.50

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

30kg Flour-Manitoba soft...

€50.40

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