MANITOBA
Type “00” soft wheat flour with very high protein content suitable for all indirect long leavening dough at controlled temperature, where particularly elastic and resistant gluten net is required.
Excellent as refreshing flour for “Mother Yeast”.

Chemical/physical properties
Moisture: max 15,5 %
Protein: min 14.5 % (s.s.)
Ashes: 00 max 0,55 % (s.s.)

Rheological specifications
Chopin Alveograph
Tolerance: -10/+30
P/L 0.60 - Tolerance: +-0,10

Brabender Farinograh:
Absorption min 60 %
Stability min 17’

Brabender Amylograph:
Amylogram 800/1200 u.a.