Marriages Manitoba Very Strong White Flour 16kg

Manitoba Very Strong White Flour

Marriages Manitoba Very Strong White Flour 16kg is a premium bread-making flour milled in the UK from 100% Canadian Spring wheat. With its naturally high gluten content, it is perfect for creating bread, rolls and pasta with excellent structure and texture. This flour is especially suited to long-fermentation baking, making it ideal for sourdoughs and artisan loaves that require strength and resilience during proving. Supplied in a large 16kg bag, it is a cost-effective choice for regular baking, whether for traditional tin loaves, oven-bottom breads or rustic hand-shaped rolls.

Key Features:

• 16kg bag of very strong white bread flour.
• Milled in the UK from 100% Canadian Spring wheat.
• High gluten content for excellent structure and rise.
• Ideal for sourdoughs, artisan breads, rolls and pasta.
• Perfect for long-fermentation baking methods.

Recipe Inspiration:

• Bake a classic sourdough loaf with a chewy crumb and crisp crust.
• Use to make enriched doughs such as brioche or Chelsea buns.
• Prepare homemade pasta with a firm, elastic texture.
• Bake tin loaves, ciabatta or oven-bottom breads packed with flavour.

What is Manitoba flour best used for?

Manitoba flour is known for its high gluten strength, making it ideal for breads, pizza doughs, sourdoughs and pasta that need extra elasticity and structure.

Why does Canadian wheat produce strong flour?

Canadian Spring wheat is naturally rich in protein and gluten, giving the flour excellent strength and resilience, which helps dough rise well and hold its shape.

Is Manitoba flour the same as bread flour?

Manitoba is a type of very strong bread flour with a higher gluten content than standard strong flour, making it particularly suited to long-fermentation and artisan baking.

Ingredients:

Flour (WHEAT flour, calcium, iron, niacin, thiamin).

Allergens are highlighted in BOLD.

May contain: Barley, Oats, Rye, Soybeans. Additional Allergen Information Wheat gluten is present in all products. Other cereal glutens such as barley and spelt may be present. No other allergens are used within the flour mill The products on the flour mill are produced without the addition of soya in a mill which does not process soya but within a supply chain which handles soya and where a risk may exist. nabim 2014. Egg, Maize, Soya, , Milk powder, and Sesame are used or stored on site in a separate factory and warehouse

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.