The Manitoba is perfect for the preparation of oven products (croissant, krapfen, plum-cakes, cakes), pizza and bun with natural leavening.
The flour MANITOBA, alone or mixed with others flours, is used:
- to increase absorption
- to increase the yield in bread making
- to increase the processing time and in particular the leavening
- to obtain a product with higher quality
- give a higher fragrance to the products
The soft wheat flour MANITOBA is obtained from the milling of selected wheat with high strength level characterized by an high water absorption determined by an high protein content.The Manitoba is able to supporting long times of the dough leavening, variable according to the ambient temperature and of the quantity of the yeast.