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
| W | 380 - 400 |
| P/L | 0,70 - 0,80 |
| Absorption | 59% min |
| Stability | 25 min ± 1 |
| Proteins | 16% min |
