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