'Patent' flour. Benchmark flour for medium to thin crust pizza production. Selected by pastry bakers as very tolerant for laminated and frozen baked goods. Noodle manufacturers prefer Mondako for the whiter color in their dried and fresh productions. Mondako maintains constant mixing times and water absorption percent.
Wheat Flour, enzyme added for improved baking, niacin, reduced iron
This product was added to our catalog on Wednesday 22 February, 2006.