Manitoba flour is a high-quality soft wheat flour, known for its strength and high water absorption capacity. Perfect for long leavening, it is ideal for Neapolitan pizza, artisan bread, focaccia, and traditional Italian leavened desserts like panettone and colomba. With Manitoba flour, your doughs will be elastic, airy, and flavorful.
INGREDIENTS 📝
Soft wheat flour type "0" (manitoba).
May contain traces of soy, mustard, and sesame seeds.
STORAGE ❄️
Store in a cool, dry place, away from heat and humidity.
Best consumed by the expiration date shown on the package to ensure maximum quality.
SHIPPING 🚚
We ship across Europe with secure packaging to ensure the flour arrives perfectly intact and ready for use in your favorite recipes.
FAQ ❓
Is this flour suitable for Neapolitan pizza?
Yes, thanks to its strength and high protein content, it is ideal for long-leavened doughs like Neapolitan pizza.
What is the strength of Manitoba flour?
Manitoba flour is considered a strong flour, with a W index usually above 350, making it perfect for leavened goods.
Can I use it for desserts as well?
Absolutely, it is perfect for panettone, colomba, and other traditional Italian leavened cakes.