MANITALY


The only flour with the same quality as Canada’s manitoba and a truly Italian soul!
Manitaly is indeed obtained from the mixture of strong Italian grains developed over the years by Paolo Mariani on his own farm. The quality of these grains allows for a flour of great strength and stability, suitable for long- leavening products and the conservation of sourdough.


MANITALY, the quality of manitoba flour and the taste of Italian grains.

 

Technical characteristics

Protein d.m.

min. 14.5%

Gluten d.m.

min. 13.0%

W

340 – 360

P/L

0.60 – 0.70

Stability

min. 15′

Absorption

min. 60%

Ash d.m.

max. 0.65%

Moisture

max. 15.5%

 

Protein d.m. min. 14.5% Gluten d.m. min. 13.0%W 340 – 360P/L 0.60 – 0.70 Stability min. 15′ Absorption min. 60.0% Ash d.m. max. 0.65%Moisture max. 15.5%

 

 

Flour type "0" Manitaly - Same features of Manitoba with 100% Italian grains 1kg

SKU: 8011727000503
AED14.00Price