F1400812
Farina ‘0’ Manitoba per Pizza 5kg (W350-380) Gran Mugnaio MOLINO SPADONI
£10.10
Soft, type “0” manitoba flour known as the Queen of Flours. It has the ability to withstand a very long raising time (over 24 hours required) and is the strongest the molino’s flour (W360).
| Case Size | Each |
|---|---|
| Format | 5kg |
| Brand | MOLINO SPADONI |
| Origin | Emilia Romagna,Italy |
| Ingredients | Type “0” soft wheat flour. |
- lactose free
- vegan
- vegetarian
This Manitoba flour is a soft, type "0" wheat flour used throughout Italy by leading pizzaioli - widely known as the Queen of Flours. This professional flour is invaluable for baking, when compared to conventional flour, as it has the ability to withstand a very long raising time (over 24 hours required). Molino Spadoni's Manitoba actually has the highest existing baking quality - W360. Apart from being used to make pizza base, this flour is also ideal for making panettone or colomba.
| Typical Values | per 100g |
|---|---|
| Energy (kJ) | 1448 |
| Energy (kcal) | 341 |
| Fat (g) | 1.2 |
| of which saturates (g) | 0.3 |
| Carbohydrate (g) | 66 |
| of which sugars (g) | 1.5 |
| Protein (g) | 16 |
| Salt (g) | 0.01 |
| pH | 5,8-6,4 |
| Product Life (Days): 456 | |