Since 1924, the traditions of producing the highest quality flour have passed from father to son making Caputo flour the most superior on the market.
Manitoba flour is a type "0" strong wheat flour. Produced from the best strength grains with high protein value, making it the most ideal for flour for superb breads and baguettes. The quality of gluten gives the doughs elasticity and extensibility, with excellent results in pastry and leavened products.
Additive free and all natural!
Please note: This flour is perfect for the baking of recipes requiring long rising times. It is best prepared with a starter yeast and left to rise for long periods, up to 12 hours for a small amount of yeast or 4 to 6 hours for larger additions.
Product of Italy
(Typical analysis per 100g)
Energy 1482 kJ
Protein 14 g
Fat Total 1.5 g
- Saturated 0.1 g
Carbohydrates 70 g
- Sugars 1 g
Sodium 0.18 mg
Soft wheat flour super “0”
Packaged in a facility that processes peanuts, wheat and milk products
Store item in an airtight container in a cool dry place
Up to 12 months if stored correctly. See label for best before date