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Experience the bold
reduced iron
created her famous biscuit in 1888 at her Auberge at Mont Saint-Michel
No eggs or heating required
or dessert plates
Granoro Farina "0" Manitoba Flour Experience the boldGranoro Manitoba Type 0 Flour is perfect for the domestic preparation of desserts requiring long rising times and makes excellent bread, pizzas and focaccias. It is best prepared with a starter yeast (available from artisan bakeries) and left to rise for long periods, up to 12 hours if a small amount of yeast is used, or 4 to 6 hours for larger doses of yeast. Sometimes, especially for sweet products, Manitoba flour can be blended with other weaker
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