The soft wheat flour Manitoba is obtained from the milling of selected wheat with high force characterized by a high water absorption determined by a high protein content. The flour Manitoba, alone or mixed with other flours, allows:

to increase absorption

to increase the yield in bread making;

to increase the processing time and in particular the leavening;

to obtain a product with higher quality; give a higher fragrance to the products.

For these reasons the Manitoba is perfect for the preparation of oven products (croissant, krapfen, plum-cakes, cakes), pizza and bun with natural leavening.