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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Farina with excellent working characteristics developed based on the feedback of master pizzaioli.
Ideal mix for preparing bakery products such as bread, pizzas and rustic focaccia.
In the preparation of pizza, each ingredient has its importance.
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Balanced mixture of 5 grains in flakes and flour to prepare a characteristic bread in an easy and fast way.