Manitoba Flour - Molino Mariani

Manitoba Flour Molino Mariani is obtained by grinding pure Manitoba wheat. It is indicated for the improvement of flours or used in leavened pastries.

Chemical-physical characteristics:
Humidity [%]: 14.50
Ash [%]: 0.55
Wet gluten. [%]: 31.50
Protein [%]: 15.20
Falling number [%]: 280
Chopin alveographic: W 360 - P/L 0.55
Agber 285

Average nutritional values ​​per 100g of product:
Energy value: 355 kcal/1485 kJ
Protein: 15.20 g.
Carbohydrates: 70.0 g.
Of which sugars: 2.5g.
Fat: 1.3 g.
Of which saturated: 0.25 g.
Dietary fiber: 3.10 g.
Salt 0.05 g.

Allergens: Gluten