Manitoba Type 0 Soft Wheat Flour
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Description / Manitoba Type 0 Soft Wheat Flour
Manitoba Type 0 Soft Wheat Flour: The Perfect Choice for Your Pastry Shop
Manitoba Type 0 Soft Wheat Flour is a strong flour of Canadian origin, with high protein content and W above 350. Similar Italian varieties also exist (e.g. Taylor and Sagittario).
This flour is ideal for making leavened products such as panettone, colomba, pandoro, Veneziana, puff pastry, biga, poolish, and sourdough starter, indirect doughs in general (such as pizza with 18-22 hours of leavening), puffed bread, and for increasing the W and tenacity of weak, elastic flours. It can also be used to make seitan.
Product Values Conventional
The Conventional product values are: W 400, P/L 0.60, Stability (min.) 18, Absorption 60, Falling Number 315.
Ingredients
Manitoba type 0 soft wheat flour.
More Information
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