BongiovanniTipo Manitoba
Very StrongItaly
1 kg Tipo 0 strength flour for long ferments, high hydration, biga and refreshment of stiff or liquid starter, plus panettone-class doughs. Shop: W 380, protein 15 g, P/L 0.60-0.70. Italian grains of force, not a Canadian-wheat import claim on the current bag copy.
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Bongiovanni Tipo Manitoba is a type 0 flour, W380 strength, 15% protein, and a P/L ratio of 0.65. 1 kg Tipo 0 strength flour for long ferments, high hydration, biga and refreshment of stiff or liquid starter, plus panettone-class doughs. Shop: W 380, protein 15 g, P/L 0.60-0.70. Italian grains of force, not a Canadian-wheat import claim on the current bag copy.