Caprì Manitoba Long Proving Times

Caprì Manitoba, is North American wheat milled using traditional Italian methods. Its high protein content makes it ideal for crispy crust pizza and high-hydration doughs. Thanks to the long proving times allowed by this flour (more than 24 hours), well-developed doughs can be made with a very small quantity of yeast, resulting in very digestible pizzas and focaccia.

Ideal for: Pizzas with long proving times
Weight : 1 kg

SKU: 112-0003 Category:

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