The royal class - our soft wheat flour type 0 manitoba is produced by grinding a special selection of the best European wheat grains. This high-quality flour is ideal for the production of pre-ferments, for ciabatta and other aromatic breads. Best suited for fermentation times around 18-32 hours and more. Without ascorbic acid.
W 390 - 410 | p/l 0,45 – 0,65 | water absorption > 55,5 % | stability > 9 min | wet glue >35,0 %
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