Manitoba flour, named after a region in Canada, began its introduction il Italy in the 1960s, to be used as a reinforcement for weak flours. An extraordinary flour, capable of absorbing 90 percent water when used alone. It is suitable for the production of baked goods with long leavening (indirect leavening). Organic flours come from milling grains not treated with synthetic pesticides, so better BIO!
 
Recommended for: Doughs with 36/72 hours? leavening, panettone, doughnuts and berliners. Great also to improve W value on weak flours.