MANITOBA FLOUR - 17,64 OZ (500 G) -

Flour type "0" 100% Manitoba.
It is obtained by common wheat ground cultivated in North America.Ideal for high hydration mix and needing high rises
Technical characteristics: W 320 - 350 - P/L 0,5-0,7

It is produced in a factory that uses soy, sesam seeds and milk.

27 Items in stock

0,89 €

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  • Ciabatta bread

    Ciabatta bread

    To prepare the poolish (semiliquid pre-dough): mix Manitoba flour with 0.035 oz of brewer's yeast and water. Cover the dough with cling film and leave it to rise in the fridge for 12 hours.  Mix flour “0” with durum wheat bran, crumble 0.42 oz of brewery yeast and add the fermented poolish. Start amalgamating the ingredients with a spatula....
    LEGGI
  • Sliced bread

    Sliced bread

    Melt the brewer’s yeast in warm milk. Add the flour blended with salt, until the dough will be smooth. Divide the dough in two parts and let it rise for 30 minutes in a warm place and covered with moist rag. Put the dough in two buttered and dusted with flour plumcake moulds. Cover the moulds with baking paper and cook in hot oven to 180°C for...
    LEGGI
  • Mix rye bread rich of seeds

    Mix rye bread rich of seeds

    Dissolve the sachet of dried active yeast (which you will find attached to the inside of the pack) in 280 ml of lukewarm water. Pour the ‘Rye Bread Mix’ onto a flat surface or into a bowl. Add the dissolved yeast in the water and knead for 5-10 minutes until the dough is smooth and even. Cover it with a wet cloth or cling film and leave it to...
    LEGGI
  • Peaches cake

    Peaches cake

    Peel and cut some peaches. In a stand mixer blend all the ingredients. If you have not a stand mixer, in a bowl blend eggs and 100 g of sugar with an electric beater, add yogurt, flour, cornstarch and baking powder, then add oil, lemon zest, salt and blend to low speed until the batter will be smooth and uniform. Add a part of peaches and...
    LEGGI

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