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 and frozen baked goods. Noodle manufacturers prefer Mondako for a whiter color in their dried or fresh production.
Mondako is bleached and packed in 32 and 50 lb bags.
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