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Manitoba Type 00 Soft Wheat Flour
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Description / Manitoba Type 00 Soft Wheat Flour
Manitoba Type 00 Soft Wheat Flour
Manitoba Type 00 Soft Wheat Flour is a soft wheat flour of Canadian origin that stands out for its high protein content and a W value above 350. It is a semi-hard flour suitable for making puffed bread, puff pastry, biga, poolish, and sourdough starter, indirect doughs in general, such as pizza with 18-22 hours of leavening, and for increasing the W value and tenacity of weak and elastic flours. It can also be used to make seitan.
Manitoba Type 00 Soft Wheat Flour has a W content of 400, P/L 0.60, minimum stability 18, absorption 60 and Falling Number 315. Furthermore, the product can be obtained with the addition of dry gluten.
Ingredients
Manitoba type 00 soft wheat flour.
More Information
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