Caputo Flour "0" Manitoba ORO for Leavened Dough

Caputo "0" Manitoba Oro Flour – Starch for Demanding DoughsCaputo Manitoba Oro is a soft wheat flour with a high protein content, specially developed for doughs that require strength, stability, and a long maturation period. Thanks to its high W value and excellent water absorption, this flour is ideal for panettone, colomba, brioche, croissants, long-fermented pizza doughs, and all pastries that require a pronounced gluten structure. Characteristics:Type: Soft wheat flour "0" (Manitoba)High protein content (approx. 14-15%)Ideal for long dough fermentation, sourdough, and yeast pastriesIdeal for panettone, brioche, croissants, and long-maturing pizza doughsExcellent water absorption and dough stabilityNo additives or preservativesGuaranteed authentic Italian baking quality