Soft wheat flour type "0" manitoba; flour with first extraction starches and gluten, ideal for shiny and firm doughs; maximum humidity 15.5% Molino Caputo has always selected the best grains and are mixed according to the principles of ancient milling art; only wheat is used without the addition of additives and enzymes Ideal for leavened products in general in the field of pastry or as cutting flour to reinforce other products in the line. antimo caputo Specialty: Rich in Protein
Product specifications
| Brand | Italian Gourmet E.R. |
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