type-0 Manitoba for long rising (14-18 hours) W 330/340 - P/L 0.50/0.60 - CD 14min

type-0 Manitoba for long rising (14-18 hours)

type-0 Manitoba for long rising (14-18 hours)

Suitable for creating ciabatte, and other bakery products with long proving times, can help to reinforce weaker types of flour.

Packages available: 25 kg

Characteristics: W 330/340 - P/L 0.50/0.60 - CD 14min

Product code: FA0001

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Characteristics See the recipes

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