Manitoba flour

Ideal for highly leavened baked goods;
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.

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.

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Recipes with Manitoba Flour

l'Università di Perugia in visita a Molini Spigadoro

University of Perugia visiting Molini Spigadoro

At Molini Spigadoro, we firmly believe that the link between academic training and industrial reality is the key to innovation in the agribusiness sector. For this reason, today, April 30, 2026, we had the pleasure of hosting students from theUniversity of Perugia‘s Department of Agricultural, Food and Environmental Sciences. A focus on the safety and quality […]

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Torta Umbra di Pasqua al formaggio

Easter Cheese Cake: Traditional Umbrian Recipe

Easter cheese cake is a savory leavened cake typical of Umbrian tradition, prepared for the Easter holidays. Soft and flavorful, thanks to the presence of cheeses such as Parmigiano Reggiano, pecorino and Gruyere, it is perfect for accompanying cold cuts and cheeses during Easter lunch or the Easter Monday outing. Find out how to prepare it […]

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Press Review | Molini Spigadoro: quality for well-being

Sweet Salty, July August 2015 An ancient company with a modern spirit. The historic brand establishes itself on the market with a wide range of innovative products designed to respond to current food trends. Not only easy-to-process flours and semi-finished products for every need, but also nutritionally balanced and free of contaminants. We asked Mario Cucchia, […]

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