- High-quality BIO Manitoba Type 0 flour, specially designed for pastry and long-fermentation bakery - Contains 15.5% protein and W390 strength, ideal for doughs that require great elasticity and volume - Perfect for preparing panettone, colomba, pandoro, long-fermentation pizza, biga, poolish, sourdough, and seitan - Made with a blend of selected Italian wheats and 3% added gluten for professional results - Produced at Molino Bongiovanni since 1880, using volcanic stone milling and renewable energy - Certified organic by Bioagricert, guaranteeing natural and sustainable ingredients - 1 kg format, suitable for home and professional use - Increases the strength and tenacity of weaker flours in blends