🌾 Professional Product Description
Molino Scoppettuolo Manitoba Type "0" Flour is a top-quality flour, made from carefully selected and milled soft wheat. Thanks to its high protein content (15.5%) and strength (420W), it's the perfect choice for baking professionals and enthusiasts seeking excellent, consistent results.
💡 Main Benefits
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✅ Ideal for long-leavening products such as panettone, pandoro, colomba and babà
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✅ Perfect for bigas and highly hydrated doughs
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✅ Improves lower quality flours thanks to its high gluten content
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✅ Ensures an elastic and well-developed structure to the dough
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✅ Easy and consistent processing, even for large productions
🍞 Employment
This flour is suitable for both artisanal pastry making and professional baking . Recommended for:
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Croissants and sfogliatelle
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Baba and sweet leavened products
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Correction of weaker flours
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Bases for long-ripening doughs
📦 Available Packages
⚠️ Allergens
Contains Gluten .
🧪 Chemical-Physical Characteristics
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Humidity: 15.5% max
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Ash: 0.65% max
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Protein (N* 5.70): 15.5% min
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Dry gluten: 13% min
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Falling number: 400 ± 50 sec.
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Chopin Alveograph P/L: 0.50 ± 0.20
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W: 420
🥗 Nutritional Values (per 100 g)
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Energy: 353 kcal / 1472 kJ
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Fat: 1 g (of which saturated 0.3 g)
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Carbohydrates: 71 g (of which sugars 1 g)
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Fiber: 2 g
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Protein: 15.5 g
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Sodium: 0 g
🕒 Expiration
1 year from milling.
📌 Conservation
Store in a cool, dry place, away from heat and humidity.
