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5 kg Flour-Manitoba soft wheat type 0 -MOLINO ZAPPALA'

€13.49 Save 7%
€14.50
VAT included
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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

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Wheat flour type 0 Manitoba suitable for dough strength such as croissants, brioche, panettone, etc W400

The flour Manitoba Flour-and / or American) comes from the prairies of North America, where an adequate level of moisture and fertile soil make it an ideal place for the cultivation of wheat. Manitoba is the name of the ancient indian tribe of these places.

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.

THE CHEMICAL/PHYSICAL AND RHEOLOGICAL

Proteins 14%
W 400
pl 0.55
Absorption 61 %
Stability 14 min
rising 24 hour

The nutrient content average 100g of product:

The ENERGY VALUE of 1510 k joule - 356 Kcal

PROTEIN 14.8 g

CARBOHYDRATES 71.6 g

of which sugars 1 gr

FAT 1.1 gr

of which saturates 0.2 g

DIETARY FIBER 2.2 g

SALT <0.1 g

EXPIRES 180 DAYS FROM THE ORDER

Contains Gluten

May contain Soy

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