Molino Corigliano
TYPE “00 MANITOBA” FLOUR - SOFT DOUGH
TYPE “00 MANITOBA” FLOUR - SOFT DOUGH
Spedizione Gratuita per ordini a partire da € 30,00!
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Manitoba Flour – Versatility and Resistance
With its high protein content (13.8%) and a strength of approximately 300W, Manitoba is a medium/strong flour perfect for making pastries and soft, airy breads. Its rich, resistant gluten structure supports processes that require longer rising times, ensuring well-developed doughs that are soft to the touch.
Also ideal for recipes with high water absorption, Manitoba flour lends itself excellently to recipes like ciabatta, baguette, pan pizza, focaccia, and schiacciata. Thanks to its ability to retain a lot of water, doughs are elastic and light, and the final product will have a fragrant, airy texture. If you're looking for performance and versatility in the kitchen, Manitoba flour is your perfect ally!
| P/L | 0.50/0.60 |
| W | 300/320 |
| STABILITY' | 18 minutes |
| PROTEINS | 14.5% +/- |
Shelf Life and Conservation
Shelf Life and Conservation
The best before date is shown on the bag and refers to 6 months from the production date.
Once opened, it is recommended to store in a cool, dry, ventilated place away from heat sources.
NB The expiry date and batch number of the product in the photo are indicative.
Care Instructions
Care Instructions
No added additives. Contains gluten. May contain traces of soy and mustard.
Shipping & Returns
Shipping & Returns
To be calculated at the time of payment.
Delivery within 7/8 working days from the date of purchase.
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For Professionals
If you are a baker, pizza chef, pastry chef, etc. and need technical data sheets or clarifications regarding our flours, contact us by email or WhatsApp at +393892939655, we will reply as soon as possible!