CaprìManitoba – Long Proving TimesSoft wheat flour
Type “00” Caprì Manitoba, is North American wheat milled using traditional Italian methods. Its high protein content makes it ideal for crispy crust pizza and high-hydration doughs. Thanks to the long proving times allowed by this flour (more than 24 hours), well-developed doughs can be made with a very small quantity of yeast, resulting in very digestible pizzas and focaccia.
Price 2.87 €
Mulino Padano’s Caprì flours’ only ingredient is soft wheat.
May contain traces of soy and mustard.
Humidity below: 15.50%.
|Gluten min. [%]||13.5|
|Protein min. [%]||15.0|
|Energy W [E-4 J]||380 – 420|
|Elasticity P/L||< 0.70|
|Stability min. [min.]||18|
Average nutritional content per 100g of product
Energy 1436 kJ – 343 kcal – Fat 0.8 g – of which saturates 0.1 g – Carbohydrates 73 g – of which sugars 1.0 g – Fibre 3.0 g – Protein 15 g – Salt* 0.002 g
*The salt content is due only to naturally occuring sodium.
Shelf life: 12 months
Store in a cool, ventilated, dry, clean environment.
The packaging, consisting of the bag and front label, is in FSC® certified paper (PAP 22).
Empty the package completely before throwing it away in the paper waste.