Manitoba 1kg
LE 155
LE 175
La Manitoba Oro di Mulino is a strong flour with a high protein value. Cakes, creams and all structured leavened products, including homemade ones, are its most conventional use. However, it can also be used in pizzerias as cutting flour to strengthen mixtures
| TYPE | Farina 0 |
| PROTEIN | 14,50% |
| SHELF LIFE | 12 months |
| BAKERY | W 370 / 390 |
| ELASTICITY | P/L 0,50 / 0,60 |