Use what the professionals use - Milled from a blend of Northern winter and spring wheat, Mondako's consistent mixing time and water absorption is ensured by careful patent stream selection. Known as the foremost flour for pizza operations, it is also chosen by bakers for its high tolerance with laminated baked goods. Noodle manufacturers prefer Mondako for a whiter color in their dried or fresh production. Primary Use Is For Highest Quality Pan Breads And Soft Rolls. Also Used For Hearth Breads And Rolls. Produces Bright Crust Color Without Addition Of Sugar And Expands Smoothly In The Oven To Produce Excellent Volume. It Has Excellent Mixing And Machine Tolerance With Good Absorption. It Will Carry A High Percentage Of Ingredients Such As Milk, Sugar, Shortening, Etc. Bread And Rolls Have "Extra" Bright Crumb Color, Large Volume And Silky Texture. Widely Used In The Pizza Industry To Produce A Highly Satisfying Pizza Crust Giving Outstanding Eating Characteristics.
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