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Hong Yap Trading Company
56B, Jalan Siam, 10400 George Town, Penang, Malaysia.
+604-229 3579
GRANORO FARINA "O" MANITOBA 1KG
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Country of Origin ITALY
Manitoba flour is a type “00” soft wheat flour made from a selection of soft wheat typically grown in North America. Indeed, Manitoba takes its name from the area of production, a vast province in Canada, which is in turn named after the ancient Indian tribe that lived there. Wheat that was grown there initially was strong and resistant to low temperatures. Manitoba was a very special soft wheat as to enable it to grow in those northern areas, which were subject to very harsh winter temperatures, it developed special characteristics to increase its resistance. Granoro Manitoba Type “00” Flour has a breadmaking index, identified with the symbol W, an important parameter used to classify flours, of between 280 and 300, a much higher value compared to normal type “00” soft wheat flours.
RECOMMENDED USE
Granoro Manitoba Type “00” Flour is perfect for the domestic preparation of desserts requiring long rising times and makes excellent bread, pizzas and focaccias. It is best prepared with a starter yeast (available from artisan bakeries) and left to rise for long periods, up to 12 hours if a small amount of yeast is used, or 4 to 6 hours for larger doses of yeast. Sometimes, especially for sweet products, Manitoba flour can be blended with other weaker flours. Some sweet and savoury recipes that can be prepared using Granoro Manitoba Type “00” Flour are: panettone and pandoro, bread (such as baguettes), choux pastries, risen cakes (such as the Torta Paradiso sponge cake), rum babas, pizza bases with long rising times, homemade croissant and doughnuts, focaccia alla Genovese and savoury panettone.
Manitoba flour is a type “00” soft wheat flour made from a selection of soft wheat typically grown in North America. Indeed, Manitoba takes its name from the area of production, a vast province in Canada, which is in turn named after the ancient Indian tribe that lived there. Wheat that was grown there initially was strong and resistant to low temperatures. Manitoba was a very special soft wheat as to enable it to grow in those northern areas, which were subject to very harsh winter temperatures, it developed special characteristics to increase its resistance. Granoro Manitoba Type “00” Flour has a breadmaking index, identified with the symbol W, an important parameter used to classify flours, of between 280 and 300, a much higher value compared to normal type “00” soft wheat flours.
RECOMMENDED USE
Granoro Manitoba Type “00” Flour is perfect for the domestic preparation of desserts requiring long rising times and makes excellent bread, pizzas and focaccias. It is best prepared with a starter yeast (available from artisan bakeries) and left to rise for long periods, up to 12 hours if a small amount of yeast is used, or 4 to 6 hours for larger doses of yeast. Sometimes, especially for sweet products, Manitoba flour can be blended with other weaker flours. Some sweet and savoury recipes that can be prepared using Granoro Manitoba Type “00” Flour are: panettone and pandoro, bread (such as baguettes), choux pastries, risen cakes (such as the Torta Paradiso sponge cake), rum babas, pizza bases with long rising times, homemade croissant and doughnuts, focaccia alla Genovese and savoury panettone.