About Granoro Farina “O” Manitoba
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. Granoro Farina “O” Manitoba 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.
Granoro Farina “O” Manitoba is a basic ingredient for baking pizzas, focaccia, strufel, brioches, plum cake, cookies, cakes, apple pie and at the same time, can be used to prepare bechamel sauce, delicate creams and crunchy fries.
How to Store Granoro Farina “O” Manitoba
When storing Granoro Farina “O” Manitoba flour , ensure that it is placed in a cool and dry location that is not under direct sunlight such as a pantry or cupboard.
At Essential Ingredients, we do our best to provide good quality flours at an affordable price, so why don’t you give the Granoro Farina “O” Manitoba flour a try today?