Panettone Flour - Manitoba Oro

Premium high strength "Tipo 0" flour designed for long-fermentation doughs and enriched baking, featuring a high protein content (around 14.5%). It is ideal for pizzas, panettone, and artisan breads, providing superior elasticity, structure, and a 370-390 W strength. High Strength: Known for producing elastic and strong dough, ideal for long maturation times and high-hydration recipes. Protein Content: Approximately 14.5% protein, ensuring excellent gluten development. Applications: Specifically suited for long-fermentation (up to 72 hours), panettone, croissants, and artisan breads. Ingredients: Made from high-quality wheat without additives or enzymes. Characteristics: Produces a light, airy, and chewy texture in finished products. Strength: 370-390W Protein: 14.5% Expiry Date: 23 / 09 /26 PICKUP ONLY Please allow 1-3 days for orders to be processed. You will receive a pickup notification once your order is ready. Daily pickup or courier pickup from 21A Lengkong Satu, Kembangan between 9am-9pm. Please have your order number handy, ring the door bell and say hello!