What is manitoba flour?

Manitoba flour is a type of flour that is commonly used in Italian baking. It is a high-protein flour that is made from hard red wheat, which gives it a strong gluten network and makes it ideal for bread and pasta making. Manitoba flour is known for its high-quality and consistent results, making it a popular choice among professional bakers and home cooks alike.

The name "Manitoba" comes from the Canadian province where the wheat used to make the flour is grown. The wheat fields in Manitoba have a cool climate and rich soil, which helps produce high-quality wheat with excellent protein content.

Manitoba flour is often used in traditional Italian recipes such as pizza dough, focaccia, and ciabatta. It is also great for making homemade pasta, breadsticks, and other baked goods that require a strong gluten structure.

Overall, Manitoba flour is a versatile and reliable ingredient that can help you achieve delicious and authentic Italian baked goods at home.