Bakery Flour
The quality of the simple things
The different types of flour mentioned above, are considered the basic flour for bread, pizza and cakes. For many years our Mill grinds each grain singularly, subdividing them for their physico-chemical characteristics and successively obtaining a good flour mixture. In fact, thanks to an innovative blending facility, our staff can get highly customized meal satisfying every client request.
Format
25 kg
Use
Bread
Line
Pastry flour
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Products from the same range:
FLOUR 0 MANITOBA
The strength of soft wheatThe main characteristic of Manitoba flour is its strength, as well as its high protein content and significant water absorption which makes it suitable for more complex preparations, especially leavened flour products.
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