The Farina 00 Manitoba is a flour of superior strength, obtained from soft grains with high protein content, designed for those seeking high performance in the kitchen and in the lab. Perfect long leaven dough, guarantees elasticity, tightness and optimal development, also in the presence of high quantities of fat and sugar. It is a technical choice for bakery professionals, pastries and enthusiasts of mild complexes.

What to use it for?

The Farina 00 Manitoba is ideal for:

• Panettone and easter doves

• Pandori and large sweet yeasts

• Brioche, baba, krapfen

• Large panels with crust crisp and mollic well alveolata

• High hydration pizza and focaccia long leaven

Why choose her?

Because it is a flour professional quality, designed to deal with complex processes and sustain long maturation times. Thanks to the high content of protein (13.5%) and his dough stability (≥15 min), this flour allows higher results in terms of volume, softness and resistance to processing.

Benefits

The Farina 00 Manitoba offers numerous benefits both in professional and domestic:

• High Strength (W 370-400) for long and structured leavening

• Excellent cooking estate for rich and complex dough

• Easy to use also in high hydration scaffolds

• Greater development in the oven for soft and voluminous products

• High stability in the dough: easy to manage and work dough

• Professional results also at home

• Perfect made with yeast mother or biga

• Neutral flavour to enhance the aromas of the recipe

• Suitable for those looking for a technical and performing product

Main Features

Before choosing, discover the technical advantages of our Farina 00 Manitoba:

Working

Flour 00 obtained from grains selected to the highest protein content

Structure and yield in the stacks

High sealing, excellent development and great capacity to absorb liquids (60-62%)

Flavor and aroma

Neutral and delicate taste that enhances the scents of yeast and ingredients

Visual appearance and texture

Smooth, elastic and well hydrated dough, with homogeneous cooking

Suggested Uses

This flour is perfect for:

✔ Large yeasts from anniversary (bread, dove, pandoro)
✔ Brioche, krapfen, baba
✔ High hydration skin
✔ Pizza in long leaven baking tray
✔ Ciabatta bread and blown bread
✔ Croissant and complex pastries
✔ Stains with biga or yeast mother
✔ Base for direct or indirect stacks

Practical Council: to get the most, we recommend a well oxygenated dough and a leavening of at least 12-24 hours in the refrigerator.

Formats and Packing

📦 Available in sizes: 1 kg, 10 kg
🛍 Recyclable plastic bag, ideal to maintain freshness.

Conservation and Mode of Use

📌 Store in a cool and dry place, away from heat and moisture sources.
📅 Shelf life: 12 months from the date of packaging.

FAQ - Frequently Asked Questions

❓ Can I use it for desserts?
✔ Yes, it is ideal for baked cakes that require structure, such as panettoni, pandori, brioche and baba.

❓ What is the difference with flour 0?
✔ 00 is more refined, with greater elasticity and lightness.

❓ Does he have gluten?
✔ Yes, it contains gluten and is suitable for doughs that require strong structure.

❓ Is it suitable for pizza?
✔ Yes, especially for high hydration pizza and long leavening.

❓ All right, who's using yeast?
✔ Absolutely yes. It is perfect for biga and indirect leavening.

❓ Is it suitable for pastries?
✔ Yes, great for puff, croissants and complex preparations.

Contains allergens?
✔ Contains gluten. May contain traces of soy, sesame, milk, mustard.

❓ Can you use the bread machine?
✔ Yes, it offers excellent results in domestic machines.

❓ Can I use it with planetary kneading machines?
✔ Of course, it guarantees excellent performance even with home machines.

❓ Is it a GMO flour?
✔ No, it does not contain GMOs, in accordance with CE regulations.