TYPE “00 MANITOBA” FLOUR - SOFT DOUGH

Manitoba Flour – Versatility and Resistance

With its high protein content (13.8%) and a strength of approximately 300W, Manitoba is a medium/strong flour perfect for making pastries and soft, airy breads. Its rich, resistant gluten structure supports processes that require longer rising times, ensuring well-developed doughs that are soft to the touch.

Also ideal for recipes with high water absorption, Manitoba flour lends itself excellently to recipes like ciabatta, baguette, pan pizza, focaccia, and schiacciata. Thanks to its ability to retain a lot of water, doughs are elastic and light, and the final product will have a fragrant, airy texture. If you're looking for performance and versatility in the kitchen, Manitoba flour is your perfect ally!