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no artificial flavours and no dyes
flavour enhancer: monosodium glutamate)
an amazing technology that does not mask odours but absorbs them and releases a fresh fragrance
The Italian breakfast is a tradition that expresses its whole intensity in a flour that is perfect for products such as brioche
anti-baking agent (E170)
Flour Manitoba Divella - Wheat Flour Type 0 - 4 x 1 kg Bags - Farina di Grano Tenero Tipo 0 no artificial flavours and noManitoba flour comes from the Canadian prairie province of the same name and is ground exclusively from elite wheat varieties. The mineral content corresponds to the flour type 550, but the adhesive content (gluten) is approx. 15 20% higher. Manitoba flour has the highest gluten content. The amount of it is crucial for the baking ability. Gluten ensures that the dough is elastic and rises and does not simply leave a flat hard flat cake after baking.
