What is Manitoba flour?
To obtain the best results in pastries, bakeries, pastries and other purposes, it is necessary to know about flours: their strength and uses. It seems like it is something more common than we think, but it has its secret. Today we want to reveal all the secrets that Manitoba flour hides and highlight the best recipes with this type of flour.
Manitoba flour is originally from Canada, specifically from the region of the same name, Manitoba. In essence, it is a product of a variety of soft wheat with a high insoluble protein content in its composition. So, when mixed with water and due to the main effects of kneading, they convert this type of flour into a product rich in gluten and very poor in starch.
Manitoba flour is a flour of great strength, a special condition that gives the dough a lot of elasticity, extensibility and is also capable of withstanding long periods of time for proper fermentation.
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What is the use of Manitoba flour?
The use of this type of flour is very wide and can be used for industrial and domestic purposes in particular. This flour is mainly recommended for the production of long-fermented bakery products such as in the manufacture of Pandoro or also known as Panettone, roscón de reyes, croissant, donuts, Swiss rolls, etc. Likewise, this type of flour is ideal for making pizzas and pastries in general.
This flour is considered the main ingredient for vegan diets, since it is used as a base for the preparation of seitan, a meat of plant origin that is based on wheat protein.
Japanese brioche recipe (tangzhong technique)
Benefits of Manitoba flour
1. Manitoba flour can be mixed with different types of flours with lower protein value to give way to a weaker flour. Allowing the preparation of egg pasta, and other recipes that require long fermentation processes and little yeast.
2. The use of this flour guarantees products with great volume and lightness regardless of the amount of additional ingredients such as sugar, eggs, butter, even the incorporation of so-called toppings (nuts, candied fruits, raisins, etc.)
3. In baking, with Manitoba flour you obtain spongier breads with a more tender and softer crumb on the palate. This is due to the chemical fermentation process where gluten reacts with yeast. This releases the gas inside the dough, making the bread, cake, roscones, etc. rise.
When buying Manitoba flour, identify its strength by its numbers followed by the letter ''W'' on the label. The higher the number, the greater its strength.
READ ALSO: WHAT DOES THE 'W' IN FLOUR MEAN?
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