A high quality Manitoba 0 flour perfect for rustic bread, focaccia, pizza and cakes which require long baking times.
Manitoba is a soft wheat (grano tenero) 0 flour that is extremely resistant and is also excellent mixed with other flours.
AT A GLANCE
High quality Manitoba 0 flour
Very finely ground and highly resistant flour
Perfect for rustic bread, focaccia, pizza base, panettone and pandoro cakes
Very often used combined with other flour types to add strength
Excellent price – quality product
What is Manitoba Flour?
Manitoba flour originates from N America in particular from the vast Canadian province of the same name. The name itself derives from an ancient native Indian tribe who grew a special variety of wheat which was strong and resistant to the freezing winters. The wheat has particular characteristics which cannot be found in most other flours, notably it’s strength.
0 Manitoba flour has a W value (used to measure a flour’s strength and resistance) of 280 – 300, much higher than the normal 180 – 200 of normal 00 soft grain flours.
HOW TO USE – SUGGESTIONS
Our Manitoba 0 flour is ideal for home-baking especially when baking times are lengthy.
Try it for Panettone and Pandoro cakes.
It is perfect for making rustic breads, baguettes and focaccia.
Use it and become a master pizza maker!
Other things which excel with Manitoba 0 flour are: Bigne, Cornetti and Bomboloni (breakfast cakes) and salted panettone for sandwiches.
Perhaps the most common use of Manitoba 0 flour is when blended with others to add strength.
Manitoba 0 is superb when used with a live mother yeast (you can buy from many artisan bakeries) and will produce outstanding results.
Try it blended with other flours to add a little more resistance.