Manitoba 0 Flour : BEST BEFORE DATE 12/03/2026�� Strong “0” flour (Type 0) with high protein (≈ 14 %)�� Dough strength W = 360 / 380 — suited for long fermentation and demanding doughs⚖️ Elasticity P/L ≈ 0.45 / 0.55 — good balance between stretch and resilience�� Ideal for enriched, leavened, and complex bakery items — panettone, brioche, croissants, etc.�� Shelf life: 12 months when stored properly (cool, dry place)�� Made with no additives, using slow grinding methods to preserve quality
