I have got a 12.5 kg bag of MANILDRA Protein Enriched Flour with the following specs:
PROTEIN: 13.9 g
DIETARY FIBRE: 3.5 g
FAT, Total: 1.6 g
SODIUM: 2 mg
POTASSIUM: 130 mg
ASH % w/w : 0.60 max
Just wondering if anyone here in Oz has used this product for pizza dough, and if so, how they found it. The protein level is pretty high (perhaps too high?).
I would be keen to get some comments on this from the "Expert Analysts" among us too if possible.