<strong>Manitoba flour</strong>
brioche, frozen goods
Uses of Manitoba Flour
For your most complex machining
The main characteristic of Manitoba flour is its strength, which, combined with its high protein content and remarkable water-absorbing power, makes it suitable for more complex processing, especially for the preparation of leavened confectionery products. Because of its strength and elasticity, Manitoba flour is excellent for making sweet or savory pandoro and panettone cakes, croissants, bomboloni, and babas, as well as specialties such as Genovese focaccia, long-rising pizzas, and certain types of bread, such as the delicious baguette or the very special chapati, the Indian bread with its characteristic round shape that vaguely resembles a piadina.
Manitoba flour is characterized by ahigh amount of glutenin and gliadin, two insoluble proteins that on contact with water produce gluten, which in turn makes the dough more elastic and consistent and therefore suitable for bread-making processes or otherwise for the preparation of products that require long rising times.
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Strong Flour Blend (1kg)
3,30 € – 29,70 € -
Manitoba Flour Bio (1Kg)
4,23 € – 38,04 €
Manitoba flour:
long-rising products
Our Manitoba flour, also in its organic version, is ideal for the preparation of brioche, puffed rosettes, particularly leavened baked goods and for all those products that require indirect doughs and bigas. This flour is often mixed with other flours to make various doughs more homogeneous, elastic and above all fragrant, without compromising the taste.
Recipes with Manitoba Flour
Black Brioches with Vegetable Charcoal
PREPARATION 2:45 min COOKING ~ 12 min DIFFICULTY Easy Piccole e morbidissime brioches in versione nera, grazie all'aggiunta di carbone vegetale. Sono ottime per la colazone da mangiare vuote o ripiene. INGREDIENTI PER 16 BRIOCHES 250 g di Mix Farina Manitoba, Molini Spigadoro (farina tipo 1 con germe di grano) 40 g di zucchero 3 g […]
“Big Event” 4 June, with the Pasty Chefs at Expo2015
Molini Spigadoro is a partner of Conpait – Confederation of Italian Pastry Chefs – at the “Big Event”, scheduled for Expo Milano 2015. On Thursday 4 June, the Confederation of Italian Pastry Chefs will open the doors of artisanal pastry making in a wider and more global dimension, like that of Expo, inside the “Casa Don […]