A completely new and totally Italian flour, having the same characteristics and the same quality of the Canadian Manitoba variety, but which is entirely Italian at heart.
High gluten, High protein. Manitaly flour has a bread making index of W 330-350 and is classified as a strong or special flour. It can absorb 90% of its weight in water and can be added to mixes with other flour to increase strength.
Origin: Italy. Non-GMO
Flour type: “0”