Polselli Manitoba flour is milled from carefully selected strong grains, delivering the strength and elasticity professional bakers demand. With high protein content and exceptional water absorption, it excels in long fermentation breads, sourdoughs, and enriched doughs. The W380 breadmaking index ensures consistent gluten development and superior rise. Ideal for artisan loaves, focaccia, and traditional Italian breads that require extended proving times. Also perfect for New York Style Pizza's.
Soft WHEAT Flour Type "0" Strength Index: W380 (+0-5%)
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While Bontà Casa - Bontà Italia Ltd takes reasonable care to ensure the information (including allergen) appearing on our website is correct, recipes and ingredients are subject to changes by our suppliers & manufacturers.
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Nutrition Information
Average values per 100g (as sold). Energy 1497kJ / 353kcal, Fat 2g of which saturates 0.4g, Carbohydrate 72.5g of which Sugars 1g, Fibre 2.5g, Protein 13g, Sodium 0.004g.
