W 320 (+/- 15). Highly workable type 0 flour with excellent extensibility, strength and stability. Ideal for puff pastry, croissants blended with Manitoba, long-fermentation plate pizza, and as support for flours with high P/L values.
W 320 (+/- 15). Highly workable type 0 flour with excellent extensibility, strength and stability. Ideal for puff pastry, croissants blended with Manitoba, long-fermentation plate pizza, and as support for flours with high P/L values.