Manitoba. Type 00. Strong Flour. Dallagiovanna

This is a strong flour used in all areas of baking. The dough is elastic and tenacious, making it suitable for making specialty breads, long-rising pizzas, and even desserts, as it offers remarkable growth. May contain traces of SOY.

TIPS FOR PERFECT STORAGE:
Store in a cool, dry place below 25°C, with a maximum humidity of 65%, away from light, even when opened. A closed cupboard or kitchen cabinet is perfect; once opened, simply reseal the package and secure it with a clothespin or tape.
During warmer periods, you can store the bag, even opened, in the refrigerator.

NB: The 1 and 5 kg packages are portioned from larger bags.