Manitoba wheat flour, of Canadian and North American origin.

Type 0 strength flour ideal for indirect doughs, from long rising (up to 12 hours at T.A.) or with refrigerated control up to 48. High hydrations (up to 80 percent) are recommended.

Suitable for the preparation of leavened baked goods (croissants, panettone, pandoro, etc.), used in doses of 10 to 30 percent can be used to make “Neapolitan-style” flat pizzas.

In blends with hard and soft grains, it increases the absorption of water by the doughs, increasing the yield in breadmaking, as well as prolonging the processing time (ripening and/or leavening) and increasing the volume of the final product.