The Manitoba -

TEATRO REGIO




Soft wheat flour

Flour Type 0 for bread

USE

Direct and indirect long leavening doughs and with processing in leavening cell, long leavening "biga" special flour with high protein content. Ideal to reinforce weak doughs and for the production of large-sized bread, ciabatte and focaccia or high hydration "pizza in teglia". Suitable for the refreshment of solid and liquid sourdough


PACKAGING

The product is delivered in a 25 kg paper bag.


CHEMICAL FEATURES

W380 - 400
P/L0,70 - 0,80
Absorption59% min
Stability25 min ± 1
Proteins16% min