R-farinha Tipo 0 Manitoba Caputo - 1kg

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Manitoba flour is renowned for its exceptional quality, sourced from the rich wheat fields of Canada. It's aptly nicknamed 'strongest' due to its high W index, making it an ideal choice for artisanal baking. With a protein content of 14.24%, this flour excels in creating the perfect pizza and focaccia, particularly those requiring long fermentation times. Nothing compares to Manitoba when baking delectable panetones. Elevate your baking experience with this versatile flour that promises extraordinary results.

Manitoba flour, named for the province in Canada where its wheat is cultivated, is celebrated for its strength and unique properties. With a remarkable protein content of 14.24%, this flour boasts an impressive W index of 360/380, indicating its exceptional capacity to support yeast fermentation. Ideal for making authentic pizzas and focaccias, Manitoba flour can withstand long fermentation periods—over 24 hours—resulting in a beautifully textured and flavorful crust. Moreover, it is the flour of choice for crafting festive panetones, ensuring that each bite is a delightful blend of richness and fluffiness. The dough maintains elasticity with a P/L ratio of 0.45/0.55, providing bakers with unmistakable feedback during the kneading process. Whether you're a professional baker or an enthusiastic home cook, incorporating Manitoba flour into your repertoire will undoubtedly enhance your culinary creations. Discover the transformative power of this high-quality flour and let your baking adventures begin!

Usage ideas Create authentic Italian pizzas with a perfect crust. Bake delicious focaccias with a crispy exterior and soft interior. Experiment with long-fermentation doughs for superior flavor. Perfect the art of making rich and airy panetones. Add to bread recipes for enhanced texture and rise.

Frequently asked questions
What is the protein content of Manitoba flour?: The protein content is 14.24%.
Is this flour suitable for long fermentation?: Yes, it's ideal for long fermentation periods, over 24 hours.
Can I use this flour for making pizza?: Absolutely, it's perfect for crafting authentic pizzas.
Does it work for baking panetones?: Yes, Manitoba flour is the best choice for baking rich panetones.
What does the W index indicate?: The W index of 360/380 shows the flour's strength and capability for yeast fermentation.

- Item Condition: New
- SKU: manitoba-1kg
- Is Kit: No
- Product Characteristics: Not flyable

Vendor listing title: R-farinha Tipo 0 Manitoba Caputo -1kg