430/450 W
Water absorption 65%
Protein 16% min.
Suited to support the dough. It lends itself to very long rising.
In 25 Kg packs.
Teamwork between flour millers and pizza cooks has led to the production of flours that are particularly suitable for making the most fragrant pizzas and the tastiest focaccias and bruschettas, thos symbols of ancient Italian culinary tradition which are still as popular ad as healthy as ever, and are ideal both for gatherings among friends and for a light quick meal.
The flour Caprì Manitoba is obtained by grinding Canadian and North American protein grains. It presents value of force (W) greater than 400, so it is perfect for long leavening and uses combined with cold technology.
430/450 W
Water absorption 65%
Protein 16% min.
Suited to support the dough. It lends itself to very long rising.
In 25 Kg packs.
Download the Data Sheet.
The flour Caprì Manitoba is obtained by grinding Canadian and North American protein grains. It presents value of force (W) greater than 400, so it is perfect for long leavening and uses combined with cold technology. 430/450 W Water absorption 65% Protein 16% min. Suited to support the dough. It lends itself to very long rising.| Weight [kg] | 25 |
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Italiano
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