Try the best flour! Manitoba flour ( also known as American flour) is made from North- American soft wheat of Manitoba, Canada.
It’s strong and elastic when you mix it especially with brewer’s yeast and it’s ideal for long rising phase pastries like croissants , brioches , babà, éclairs, doughnuts, flaky pastry, panettone and pandoro. These characteristics make it the finest type of flour.
It can also be used to make other type of flour stronger and for bread-making like baguettes , pizzas , focaccia , etc.. .
Use : ideal for long rising phase pastry making.