La Manitoba – Teatro Regio
Soft wheat flour
Type
Type 0
W
380 - 400
Formats
25 kg - 10 kg (on request only)
Use
For long-leavening direct and indirect doughs, for doughs with processing in leavening cell and for long-leavening “biga”. A special flour with a high protein content, ideal for strengthening weak doughs, large bread loaves, ciabatta, focaccia or high-hydration tray pizza. Also recommended for refreshing starter doughs, both solid and in water.
Flour characteristics
P/L
0,70 - 0,80
Absorption
59% min
Stability
25 minutes ± 1
Proteins
16% min
Packaging
The product is delivered in 25 kg or 10 kg paper bags.
Shelf Life and Storage
25 kg and 10 kg paper bags: 12 months since production.
It is recommended to store in a cool and dry place away from heat sources.
