Dallagiovanna Manitoba Flour 10Kg
Product Information
This strong Type 0 Manitoba flour is suited to bakery and pastry applications, offering a high protein level and robust gluten network for doughs requiring lift and resilience.
High Strength Flour – Supports doughs needing firmness and long fermentation.
Reliable Gluten Development – Strong gluten structure suitable for bakery and pastry.
Consistent Milling Quality – Fine flour with clean, dependable behaviour.
Use Cases
Produces doughs with strong elasticity and a firm structure, well suited to thicker pizza styles or doughs that need higher lift, such as focaccia and traybakes. Its strength also supports high-hydration doughs where stability during mixing is important. The resulting crumb tends to be uniform with good height, making it a solid base for toppings that require a dough with significant holding strength.
Technical Information
Humidity (% on weight): ≤15.50
Ash (% on dm): ≤0.65
Protein (N*5.70 % on dm): ≥12.0
Falling Number (seconds): ≥300
Dry gluten (%): ≥13.00
W: 390 ± 30
P/L: 0.60 ± 0.15
Absorption (14% humidity): 60 ± 3
Dough stability (minutes): ≥15
| Per 100g | |
|---|---|
| Energy KJ | 1547.0 |
| Energy kcal | 364.0 |
| Fat (g) | 0.9 |
| of which saturates (g) | 0.1 |
| Carbohydrates (g) | 73.0 |
| of which sugars (g) | 0.1 |
| Fibre (g) | 2.2 |
| Protein (g) | 15.0 |
| Salt (g) | 0.0 |
Fortified WHEAT Flour [WHEAT Flour, WHEAT Gluten, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)]
May contain Soy, Mustard and Lupin.
Product Information
This strong Type 0 Manitoba flour is suited to bakery and pastry applications, offering a high protein level and robust gluten network for doughs requiring lift and resilience.
High Strength Flour – Supports doughs needing firmness and long fermentation.
Reliable Gluten Development – Strong gluten structure suitable for bakery and pastry.
Consistent Milling Quality – Fine flour with clean, dependable behaviour.
Use Cases
Produces doughs with strong elasticity and a firm structure, well suited to thicker pizza styles or doughs that need higher lift, such as focaccia and traybakes. Its strength also supports high-hydration doughs where stability during mixing is important. The resulting crumb tends to be uniform with good height, making it a solid base for toppings that require a dough with significant holding strength.
Technical Information
Humidity (% on weight): ≤15.50
Ash (% on dm): ≤0.65
Protein (N*5.70 % on dm): ≥12.0
Falling Number (seconds): ≥300
Dry gluten (%): ≥13.00
W: 390 ± 30
P/L: 0.60 ± 0.15
Absorption (14% humidity): 60 ± 3
Dough stability (minutes): ≥15
| Per 100g | |
|---|---|
| Energy KJ | 1547.0 |
| Energy kcal | 364.0 |
| Fat (g) | 0.9 |
| of which saturates (g) | 0.1 |
| Carbohydrates (g) | 73.0 |
| of which sugars (g) | 0.1 |
| Fibre (g) | 2.2 |
| Protein (g) | 15.0 |
| Salt (g) | 0.0 |
Fortified WHEAT Flour [WHEAT Flour, WHEAT Gluten, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)]
May contain Soy, Mustard and Lupin.