IDEAL FOR:
Leavened desserts and bread.

NUTRITIONAL ASPECTS:
It is a source of protein.

ORGANOLEPTIC QUALITIES:
With a fine consistency and white color, Manitoba comes from the grinding of grains with a good gluten content and is characterized by high strength (W value).

USES:
Suitable for long leavening (10 to 24 hours), it is ideal for preparing cakes, bread and focaccia. Mixed with other flours, it increases their strength, without losing consistency.