High strength Manitoba flour
Manitoba to be used for doughs that require a good amount of gluten and for very long leavenings. It is recommended for maturing of 48/72 hours.
Net weight: 5 kg. Also available in 750 g package size.
Strength:
Usage tips: suitable for preparing panettone, pandoro, focaccia, colomba, pinze, and other large leavened products, as well as krapfen and bomboloni.
Soft wheat flour type 0
May contain: wheat, rye, barley, oats, spelt, kamut, soy, sesame seeds, lupins, milk (including lactose)
Nutrition declaration - average values per 100 g of product: ENERGY 1483 kJ, 350 kcal; FAT 1.1 g of which saturates 0.2 g; CARBOHYDRATES 71.3 g, of which SUGARS 0.8 g; FIBRE 2.5 g; PROTEIN 12.4 g; SALT 0 g
Package: 5 kg | paper bag.
Store in a dry and airy place, avoiding direct contact with walls and floor.
Lot and expiration date: are indicated on the package.
Headquarters and factory: Molino Moras S.r.l. – Via Palma, 40 Trivignano Udinese (UD)
12 months from the packaging date.
Shelf-life indicates the duration of preservation of a food product.
Flours have a minimum conservation term generally indicated with the month and year, because their food safety does not decline even after this time.
Our soft wheat flours of Type 00, 0, 1, 2, and Wholemeal have a shelf life established at 9 months from the production date. We have chosen this time extension for the commercial life of our products because we produce flours without additives or other elements that can modify their compositional, technological, and preservative profile.
