Soft wheat flour 0 - MANITOBA - Molino Chiavazza

The Manitoba is perfect for the preparation of oven products (croissant, krapfen, plum-cakes, cakes), pizza and bun with natural leavening. The flour MANITOBA, alone or mixed with others flours, allows to: to increase absorption; to increase the yield in bread making; to increase the time of the works on the paste and in particular the … Continued

Type 0 Soft Wheat Flour (Grains from Emilia Romagna) - Molino

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