Manitoba flour, from elite wheat

This Manitoba flour, like its Canadian namesake, is milled from elite wheat. The mineral content corresponds to type 550 flour. However, the gluten content is approximately 15-20% higher than that of conventional wheat flours. Doughs made from Manitoba flour have a strong, elastic structure, and baked goods have a large volume. This flour is therefore suitable for long fermentation times with little yeast-perfect for Italian bread. Manitoba flour is especially well-suited for baked goods with special ingredients, such as Christmas stollen.