Manitoba Flour

The Riggi Manitoba Tipo 0 is a professional-grade flour designed for high-performance baking. With a high strength rating of W 420, this soft wheat flour is specifically formulated for doughs requiring long leavening times, such as panettone, brioche, and pizza. It provides excellent elasticity and structure, ensuring a perfect rise every time.

Brand: Riggi

Type: Farina di grano tenero Tipo 0 (Soft wheat flour).

Strength: W 420 (High protein/strength).

Ideal For: Pizza, sourdough, and enriched doughs.

Weight: 5kg.