Manitoba
- Pack
- 25kg
- Product code
- FLOURCOL4
- 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.
Prices and ordering
We don’t show prices or take orders online. Call the office or email us and quote FLOURCOL4, and we’ll give you a price and arrange delivery.
Monday to Friday, 8:30am to 5:30pm. Customers with an account manager can also order through them.Ask about this product
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.
The producer
All Molino Colombo
Molino Colombo
Molino Colombo is a family-run flour mill on the Paderno plateau outside Milan, a landscape said to have inspired Leonardo da Vinci. The mill was built in 1882 as the first in Italy to be powered by electricity, and the Colombo family took it over in the early 1900s. Today it combines carefully selected wheat with modern milling technology and generations of expertise.
