Particularly suited for cakes and leavened products in general, Caputo Manitoba type '0' is a strong flour with high protein content, which gives elasticity and extensibility to the dough.
Excellent also mixed with other flour types to add strenght to the pizza dough.

Specifications:

• W 370/390
• Protein content: 14.50%
• Elasticity: P/L 0.50/0.60