MANITOBA<\/b><\/p>\n
Modalità d’uso:<\/b>
lavorare la farina con lievito pasta madre e far lievitare per 18-20 ore.<\/p>\n
Caratteristiche:<\/b>
farina ottenuta dalla macinazione del frumento tenero e prende il nome dalla regione di produzione, Manitoba, dove cresce forte e resistente al freddo.<\/p>\n
Componenti:<\/b>
farina di grano tenero manitoba.<\/p>\n
Cod.<\/b> 1FARTOBA<\/p>\n","protected":false},"excerpt":{"rendered":"
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