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Farina tipo “0” Manitoba Biologica
Farina tipo “0” Manitoba Biologica
Organic Manitoba soft wheat flour type “0”.
Flour produced in Italy, in the Lazio region, obtained from Manitoba soft wheat grown through selected organic farming.
A structured and high-performance flour developed to ensure strength, stability and reliability in applications requiring strong and elastic dough.
Ideal Use
Suitable for a wide range of applications, ideal for direct and indirect doughs, medium or long fermentations and preparations that require good structural strength, such as pizza and baked goods.
Organoleptic Characteristics
25 kg
Paper bag
5 kg
Paper bag
1 kg
Paper bag
Storage
Store in a clean, dry and properly ventilated environment.
Improper storage conditions may negatively affect the technological performance and yield of the flour during use.
To preserve the product’s quality and functional characteristics, it is recommended to store the flour off the floor, away from walls and distant from heat sources.
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Molino Iaquone
Via Borgo Vicalvi 1, 03030 Vicalvi FR
Telefono: (+39) 0776 506275
email: iaquone@molinoiaquone.com
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