Manitoba flour, from elite wheat

This Manitoba flour, like its Canadian namesake, is milled from elite wheat varieties. Its mineral content corresponds to flour type 550. However, the gluten content is approximately 15-20% higher compared to conventional wheat flours. Doughs made with Manitoba flour have a strong, elastic structure, resulting in baked goods with a large volume. This flour is therefore well-suited for long fermentation times with minimal yeast - making it ideal for Italian bread. Manitoba flour is particularly well-suited for baked goods with special ingredients, such as Christmas stollen.