Bread and Focaccia flours

Farina 00 Manitoba
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Farina 00 Manitoba

Molino Braga
MAN-001
€2.00
Farina 00 Manitoba high strength (W 370-400), ideal for long leavening, complex and large leavened doughs, both in home and professional cuisine. Farina force ✔ W 370-400 Suggested Uses ✔ Panettoni, pandori, colombe, baba, pizza in teglia, focaccia, big bread, brioche
Flour 00 for Long Liege Bread
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Flour 00 for Long Liege Bread

Molino Braga
MAN-004
€2.00
High strength 00 flour, perfect for long leavening. Ideal for fragrant and structured breads, thanks to the high sealing and optimal absorption of liquids. Farina force ✔ W 360-400 Suggested Uses ✔ Long leavening bread, high hydration bread, indirect leavening, yeast with biga or mother yeast
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