Spadoni farina d'America di tipo "0" manitoba, Ideale per pane, pizze, focacce, torte, biscotti e dolci, 1kg.
Flour type "0" of America type Manitoba
Farina d'America tipo Manitoba is a flour of "strength" produced in Italy, obtained from high quality soft wheat type "0" high protein historically cultivated in North America and currently also in Europe.
Flour recommended for dough that needs a medium-long leavening with yeast. Farina d'America type Manitoba is indispensable for home specialties with brewer’s yeast (brioches, focaccia, pizzas, bread, panettone, etc.).
Ingredients:
Soft WHEAT flour type "0".
May contain SOY, MUSTARD and LUPIN.
