FLOUR 0 MANITOBA
The strength of soft wheat
The 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.
Products from the same range:
La Dolcemetà PUFF PASTRY
00 puff pastry flourThis flour produces a dough rich in high quality proteins with a good balance of extensibility and elasticity. It has an excellent capacity to hold fat and is easy to laminate. The dough can be easily rolled out into a thin and even sheet. Ideal for: puff pastry, cannoli, flaky pastry in general.
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La Dolcemetà CROISSANT
00 flour for croissantsThe particular protein structure of this flour, combined with a good balance of extensibility and elasticity, make the dough extremely workable and able to withstand the addition of fats, while giving remarkable development, fragrance and lightness to the final product. Ideal for: sweet or savoury croissants and pastries, brioche bread, donuts.
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La Dolcemetà PANETTONE
Flour 0/00 for panettoneThe high amount of protein and the excellent gluten structure, accompanied by a high W value, give this flour the balanced strength for longer leavening times. Protein quality ensures high water absorption capacity and dough stability during rising and baking.
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