Molino Naldoni Manitoba "0" Flour (1 kg)

W - 370

PL - 0.50

Proteins - >14%

A highly robust flour that guarantees resistance, extensibility, and exceptional stability during processing thanks to the high protein content found only in some foreign grains. It can be used to strengthen weaker flours. Excellent for making leavened bases such as bigas, poolish, and sourdough starters.