Description
Professional Azzurra Manitoba Type
Professional Azzurra Manitoba Type flour, ideal for indirect doughs, high hydration and long leavening.
Flour obtained from the grinding of the best European grains of strength with the highest protein content, able to withstand high hydration and long pre-kneading (over 18 hours). It is also used as a cutting flour in order to increase support for certain processes.
Ideal for all types of long-leavening puffed breads, such as rosettes, beetles, bioves, for soft focaccia and plated pizzas and for frozen pastries and celebration desserts.
Manitoba type soft wheat flour, 00 and 0
W: 360-390
Format: 25 Kg
What makes our Professional Azzurra Manitoba type bakery flour unique?
- A unique know-how, the result of 150 years of experience in the milling sector and in the selection of the best raw materials, for constant and impeccable quality.
- An exclusive formulation, developed with expert technicians to meet the needs of traditional and innovative bakery.
- Superior organoleptic characteristics, which guarantee easy workability and excellent results.
- Professional Azzurra Manitoba type bread flour is ideal for high hydration and long leavening, also used for cutting flours and suitable for all types of puffed breads such as rosettes, beetles, biove, for soft focaccia and plated pizzas and for frozen pastries and special occasion desserts.
- Suitable for all processes, from artisan bakery to large-scale production, guaranteeing excellent results in any context.
- Support of consultants and expert technicians, ready to support you at any time to optimize your processes and ensure maximum yield.
If you are a professional, choose Molini Pivetti flours
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