Manitoba flour, made from elite wheat, 2.5 kg

This Manitoba flour is milled from elite wheat, like its namesake from Canada. The mineral content corresponds to flour type 550. However, the gluten content is around 15-20% higher than that of conventional wheat flour. Doughs made from Manitoba flour have a strong, elastic structure and the baked goods have a large volume. The flour is therefore suitable for long dough preparations with little yeast - ideal for Italian bread. Manitoba flour is particularly suitable for baked goods with special ingredients, such as Christmas stollen.