Manitoba Oro
Caputo
It is produced by the selection of the best grains Manitoba on the market. Excellent in baking yeast for
a long time to rise. High protein and high yield give the dough a high elasticity and extensibility for the production of fine pastry. The flour “Manitoba” can be used either alone for the production of croissants, panettone, dough and mixed with wheat flour
selection of Antimo Caputo, for the processing of all those that require a good dough leavening.
Unit 1Kg
Type of flour "0" tender wheat flour
Proteins 14,50%
Shelf life 12 months
Bread making index W 370/390
Elasticity P/L 0,50 / 0,60
Price shown per 1 basic unit (kg or L)
162 EGP
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