Belbake (Lidl)Farina Manitoba di grano tenero tipo 0
Manitoba is a style name rather than a protected one: it means a strong flour milled from high protein wheat, and bakers use it to lift a weaker flour rather than on its own. At 13% protein this is the strongest thing Lidl Italy puts on the shelf, and blended at 20 to 30% into the Belbake tipo 0 it buys real staying power for a long ferment. Used alone it makes a tough, chewy base that fights back when you stretch it. No W is published, which for a Manitoba is precisely the number you would want.
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Belbake (Lidl) Farina Manitoba di grano tenero tipo 0 is a type 0 flour and 13% protein. Manitoba is a style name rather than a protected one: it means a strong flour milled from high protein wheat, and bakers use it to lift a weaker flour rather than on its own. At 13% protein this is the strongest thing Lidl Italy puts on the shelf, and blended at 20 to 30% into the Belbake tipo 0 it buys real staying power for a long ferment. Used alone it makes a tough, chewy base that fights back when you stretch it. No W is published, which for a Manitoba is precisely the number you would want.
manitoba, blending, lidl, belbake, private-label, type-0, italian, high-protein