Detailed Product Description
Manitoba flour is a blend of flours, some of which from Canada. It is called “strong” flour because is rich in gluten which in leavened dough holds gas of the rising process, allowing considerable leaving of the product during the cooking.
The dough made with Manitoba flour is more elastic and strong, suitable for particular products like: French baguette, panettone, pandoro, pizza with long rising times, focaccia bread, cheese pizza typical of Easter and others pasta products.