Strong flour, with first extraction starches and gluten, ideal for shiny and consistent doughs. The quality of the gluten gives the dough elasticity and extensibility, with excellent results in pastry and leavened products.
Manitoba Oro Caputo is produced from the selection of the best protein grains. The attention paid to the quality of the proteins confers great elasticity to the dough in favor of long leavening processes.
Ideal for leavened products in general in the field of Pastry or how "Cutting flour" to reinforce other products in the line Caputo.
Type of flour
P / L 0.50 / 0.60