Manitoba - Colombo
SKU: FLOURCOL4
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- High-protein flour for strong, elastic dough
- Excellent for long fermentation and gas retention
- Produces thin, crisp crusts with a warm, straw-coloured crumb
- Distinctive aroma of semi-hard grains
- Ideal for long-rise pizza, artisanal breads, focaccia, and pastry products requiring extended fermentation.
Description
Strong, high-protein “00” soft wheat flour, perfect for long fermentation doughs. Its elasticity and durability enhance dough handling, producing bread and baked goods with excellent structure and aroma.
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Call us at +44 (0)1474 360081 or submit a form to enquire or place an order.