Barilla Farina Manitoba tipo '0' Grano tenero Pizza Napoli soft wheat flour 1Kg

Barilla flour type 0 Manitoba type, with a strength W> 350 and with 11% protein is a very extensible flour, which allows you to obtain a dough resistant to long leavening, more tenacious and less prone to deflating.

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Barilla

Flour

WG-9RPI-2Z8C

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