From the best qualities of Italian strength grains, the flour is suitable for the preparation of leavened products and chariots for bread and pizza
W450 flour is a type 0 flour made with national strength grains (Rebelde and Balneo). It is called Manitoba and takes its name from the region of Canada where it originated. In our case, however, the cereals used to produce the flour come from our territory.
Manitoba flour due to its high protein content, while kneading develops a lot of gluten so it resists very long leavening times, obtaining well-celled and soft products.
The flour is suitable for the preparation of all long leavening doughs, such as panettone, pandoro. doves, brioche bread, babà, etc.
It can also be used as a basic dough, 20% -30% flour, leavened for 10-12 hours to be re-kneaded with the remaining 70-80% of weak flours, such as ancient grain flours, to give structure to the dough. which otherwise would make it difficult to rise properly.