Manitoba Flour
Regular price
€1,60
Precio de oferta
€1,60
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Description
It is a wheat flour of great strength . The high quality of gluten gives the dough great elasticity and extensibility. This flour is ideal for making very hydrated breads such as ciabatta or focaccias, pizza doughs and preparations with long fermentations and a high fat load such as panettones, roscones de Reyes, etc. Manitoba flour is often mixed with lower strength flours.
Specifications: Force (W): 390-400 J Water absorption: 58% Mass elasticity index (Ie): 0.5-0.6 Falling Number: min 340 seconds Proteins: min 16% Dry gluten: min 13.50%SKU:361
