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Wheat flour Type "0-Manitoba"
Flour obtained to grinding of particular grain which makes a flour strong and richest of gluten. Thanks to its particular characteristics is excellent to cook cakes which have a long leavening, as Panettoni and Doves, giving elasticity and strenght to the dough. Sometimes it can be mixed with other type of flour and thanks to its properties it can be utilized in the preparation of bread and pizza.
