Manitoba flour comes from the Manitoba region of Canada, a particularly cold location or at least cold enough because an ear of "normal" wheat cannot withstand those temperatures.
The wheat that grew in this locality has been slowly exported to other parts of the world and is therefore considered a grain more than anything else resistant. To make it resistant is the high percentage of protein, in particular gluten, contained in it.
The term "Manitoba flour" today, conventionally, refers to all "strong" flours.
Thanks to the skilful mixture of Canadian grains, this flour has characteristics that make it so versatile that it can be used both in support of basic flours and in the preparation of leavened baked dough.
Ingredients: wheat flour type "0".
It contains gluten and may contain traces of soy.
Maximum humidity 15.50%
Store in a cool, dry place
THE OLDEST PROFESSION
Research & Development
Each flour is designed to ensure constant performance over time. Each product is made with the needs of each individual craftsman in mind, ensuring a strong customization and a high standard constant over time.
Purity
All products are distinguished by high quality, without the addition of additives and enzymes. Each grain of wheat is processed in purity, through a process capable of preserving and maintaining the organoleptic characteristics.
Quality and Taste
For three generations we have been engaged in studying every single grain of wheat, enhancing the tastiest and most nutritious parts. Mixing capacity and production process are the strength of our company.