Manitoba ‘0’
Recommended for use in pastry making. Ideal for direct and indirect doughs, long-leavened pizza, biga, and poolish.
Neapolitan Type 1 and 2
It contains a higher amount of bran and wheat germ, the parts richest in nutrients. Ideal for medium- and long-leavened baked goods, and for preparing highly hydrated doughs with medium-to-long rising times. Recommended for making focaccias, tray pizzas, and Roman-style ‘pizza alla pala.’ Furthermore, it can be used with great success in pastry making, especially […]