High strength Manitoba flour

High strength Manitoba flour

Manitoba to be used for doughs that require a good amount of gluten and for very long leavenings. It is recommended for maturing of 48/72 hours.


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Instructions for use

The best bread flour.

Suitable for making panettone, pandoro, focaccia, colomba, pinze, and other large leavened baked goods, as well as krapfen and bomboloni.


W 320 - 360. The strength index (W) is considered as the description to define the best use of the product.

Strength is the ability to form the gluten mesh (which retains more or less carbon dioxide) and the power of absorbing liquids. The proteins responsible for the formation of gluten are two insoluble proteins: gliadin and glutenin.

Weak flours form a gluten mesh that retains little carbon dioxide and has a reduced liquid absorption. Weak flours are more suitable for all preparations that do not require a long leavening time.

Strong flours are rich in gluten, absorb liquids to a greater extent, and retain more carbon dioxide. The doughs are tenacious, very elastic, and suitable for supporting long leavening times.

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