Manitoba flour, from elite wheat
This Manitoba flour, like its Canadian namesake, is milled from elite wheat. The mineral content corresponds to flour type 550. However, the gluten content is around 15-20% higher compared to conventional wheat flour. Doughs made from Manitoba flour have a strong, stretchy structure and the baked goods have a large volume. The flour is therefore suitable for long dough runs with little yeast - ideal for Italian bread. Manitoba flour is particularly suitable for baked goods with special ingredients, such as Christmas stollen.
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selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
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