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.
There Manitoba Oro Caputo flour 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.
Ingredients: Type "0" soft wheat flour
Without the addition of additives and enzymes
Contains gluten. It may contain traces of soy
Keep in a cold and dry place
|100g||%AR * / 100g|
|Energy value||1,482 kj
of which: saturated fatty acids
of which: sugars