Granoro '0' Manitoba Flour
Manitoba Flour is a "0" type soft wheat flour produced with a selection of soft and hard winter wheat grains from North America. In fact, Manitoba takes its name from the production area, the vast province of Canada, where initially a strong and cold-resistant wheat grew. This hard winter wheat has a higher protein content, making a stronger, more elastic flour capable of longer fermentation times.
Granoro Manitoba has an index of breadmaking capacity, identified with W, between 280-300. A much higher value than the 180-200 of normal soft wheat flour.
RECOMMENDED USE: Granoro Manitoba "0" is ideal for home-made preparations of all desserts that require a long leavening, and therefore also--without a doubt--an excellent bread, pizza, and focaccia flour. Sometimes, especially for confectionery products, Manitoba flour can be mixed with other less strong flours. Some sweet and savory recipes that use the "0" Manitoba Flour are: Panettone and pandoro, Bread (for example the baguettes), Cream puffs, Tall cakes (for example the paradise cake), Babà, Long Rising Pizza, Homemade croissants and donuts, Genovese focaccia.
- Package Size: 1Kg (2.2 lbs.)
- Type: 00
- Protein: 12%
- W value: 280-300 - (strong flour)