Suggested flour for doughs that require a medium-long leavening with yeast.
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Farina d’America Manitoba is a flour of “forza” produced in Italy by Molino Spadoni, obtained from the quality of soft wheat with high protein content historically cultivated in North America and currently also in Europe. Suggested flour for doughs that require a medium-long leavening with yeast.
The Farina d'America Manitoba is indispensable for homemade specialities with yeast (brioches, focacce, pizzas, bread, breads, etc.)
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Elastic and resistant gluten flour, ideal for long leavening dough.
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