The flour is produced by the selection of the best grains Manitoba on the market. Our 0-type flour is made from the best wheat with a high proteinic level and is obtained from the exclusive production process also it is excellent in baking yeast for a long time to rise high protein and high yield that gives the dough a high elasticity and extensibility for the production of fine pastry.
- The flour “Manitoba” can be used either alone for the production of croissants, panettone, and dough also mixed with wheat flour selection of Antimo Caputo, for the processing of all those that require a good dough leavening.
- Flour with starches of first extraction and gluten, ideal for shiny and consistent dough
- Manitoba Flour is indicated as perfect for baked goods such as cakes, bread, and pizza
Wheat containing gluten. May contain soybean
Nutritional Information per 100g
Energy (kJ): 1464
Energy (kcal): 345
Protein (g): 14.50
Carbohydrate (g): 68
of which sugars (g): 1.10
Fat (g): 1.0
of which saturates (g): 0.20
Salt (g): 0.009
Fibre (g): 3
Lactose Free: Yes
Suitable for Vegetarians: Yes
Suitable for Vegan: Yes
Gluten Free: No
Store in a cool and dry place.
Our product information, such as names, descriptions, specifications, and serving suggestion images, is not intended to provide a complete legal description of the products, and may not include all relevant information, including allergens. Casinetto may modify product specifications or information at any time without prior notice, and these changes may not be reflected online immediately. To access the latest and most comprehensive information about our products, including allergen details, please refer to the information on the product packaging.