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
