- Especially suitable for the production of bread, pizza dough, focaccia and desserts with long rise times (long fermentation baking)..
- 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..
2.2lb