The refinement of soft wheat

The main characteristic of Manitoba flour is its strength, as well as its high protein content and significant water absorption which makes it suitable for more complex preparations, especially leavened flour products. For this reason, Manitoba flour can be used to make Italian sweet or savoury pandoro and panettone, croissants, doughnuts and babà, but also specialities such as soft Genoese focaccia, fragrant pizzas with long leavening times and certain types of bread. This flour allows obtaining a dough mixture with excellent volume, regular cell structure and softness.

Format: 25 kg
Line: Bakery flour, Cake flour
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