Manitoba wheat flour

Discover the superior baking power of the premium Manitoba wheat flour type "0" from RESCE. 

This powerful, professional flour is specially selected for dough types that require an extremely long fermentation time and an indestructible structure.

The Origin: Pure Italian Craftsmanship

Although the Manitoba grain variety originates from North America, this variant is selected with the utmost care and artisanally processed by Resce Italy. In traditional mills, the grain is ground to a refined Tipo "0" structure. This unites the legendary baking power of Manitoba with authentic Italian craftsmanship.

Why Choose Kelvini Italian Artisan Manitoba?

• Exceptional Baking Power: Thanks to the high protein content of 13.5%, a strong and elastic gluten network is formed.
• Extremely Long Fermentation: Perfectly resistant to fermentation times of 24 to 48 hours (or longer) in the fridge.
• Maximum Hydration: Easily absorbs large amounts of water without the dough becoming slack.
• Optimal Structure: Guarantees a spectacular oven rise and a beautifully airy, open crumb.

Perfect For: This Manitoba Tipo "0" flour is the secret weapon for bakers in the Benelux who set the bar high. It is perfectly suited for:

• Authentic Neapolitan pizzas with an extremely airy and high crust (cornicione).
• Rich, sweet yeast doughs that are heavy with butter and eggs, such as panettone and brioche.
• Traditional Italian breads with a long fermentation and large hole structure, such as ciabatta.

The Story Behind the Flour: In the Italian baking world, 'Manitoba' is synonymous with pure strength. Where regular flour fails during a long maturation, the Manitoba from Kelvini Italian Artisan excels. It is the favourite of professional pizzaiolos and pasticceres due to its reliability and performance under tough conditions. Bring the professional standard into your home and transform your kitchen into an artisanal Italian bakery.

Product Specifications & Technical Data

• Brand: Kelvini Italian Artisan
• Product: Manitoba Soft Wheat Flour Type "0" (Farina di Grano Tenero Tipo "0" - Manitoba)
• Net Weight: 1 Kg e
• Maximum Humidity: 15.50%
• Country of Origin: Italy

Nutritional Values (per 100g)

• Energy: 280 Kj / 3% Kcal (Note: according to the print on the label)

• Fats: 0.9 g

  • of which saturated: 0.2 g

• Carbohydrates: 65.7 g

  • of which sugars: 1.3 g
• Fibres: 8.7 g
• Proteins: 13.5 g
• Salt: 100 mg