Giardullo American Manitoba Flour is a benchmark for both home and professional baking, renowned for its exceptional strength and liquid absorption capacity.

Excellence for your baking creations

This superior strength flour is obtained from a careful selection of fine grains. Thanks to its high protein content, it ensures the formation of a robust and elastic gluten network, ideal for long fermentation processes and for preparing doughs that require structure and softness, such as panettone, pandoro, croissants, and long-maturation pizza.

Features and Strengths

• Superior strength: High W index, ideal for complex doughs.
• High absorption capacity: Excellent hydration for perfectly aerated results.
• Guaranteed elasticity: Maintains the perfect shape throughout every fermentation.
• Professional versatility: The ideal choice for sweet and savory leavened products.

Technical Details and Ingredients

Ingredients: Type 0 soft wheat flour (Manitoba). The product may contain traces of soy, mustard, and lupin. Store in a cool, dry place, away from heat sources. Use for sourdough refreshments or as a base for long-maturation doughs.

Nutrition Declaration