American flour, Manitoba variety – type “0”
Manitoba Variety American Flour is a “strong” flour, produced in Italy, obtained from superior quality type “0” soft wheat with a high protein content, historically cultivated in North America, and now also in Europe.
Flour recommended for dough that requires medium-long rising times with brewer’s yeast. Our Manitoba Variety American Flour is indispensable for homemade specialities made using fresh yeast (brioche, focaccia, pizza, bread, panettone, etc…).
Soft WHEAT flour – type “0”.
May contain: SOYBEANS, MUSTARD and LUPIN.