Search by Category
Professional flour type Manitoba 5kg
Flours & Eggs
Shelf life:1 year
Preservation Mode:Shelf stable
Per lunghe lievitazioni/For long leavening
Per pizza croccante/ for crispy pizza
Professional flour designed to obtain the best results in the preparation of crispy pizza, whose dough is leavened for longer than 24 hours, variable in relation to the temperature and the amount of yeast used.Manitoba type "0" flour is also suitable for cold technology and is used for cutting or strengthening other flours.