Flour of manitoba: characteristics, application

Before you start baking the product, you need to buy bakery flour. But it is not enough to buy the first package you got - you need to know what kind of result you want to get at the final stage of preparing a culinary product.

The fact is that flour is not just a product obtained as a result of grinding grains of various cereals. It has its own peculiarities and differences. Most often we use baking from wheat flour, but there are other varieties of grinding cereals. Wheat flour is divided into soft and hard varieties. Knowing all this, how do you know which flour is best for baking?

Varieties of varieties of flour

Any nutritionist will tell you with confidence that eating flour products should be in moderation. The thing is that the flour contains fast carbohydrates, which are soon absorbed by the body, causing it to feel hungry before the necessary time. Another feature of these carbohydrates is that they are able to be deposited in the layers of subcutaneous fat and accumulate there. This leads to undesirable completeness of the person. Consider below a few varieties of baking flour, which we know far from all:

• Rye flour contains many amino acids, which are necessary for metabolic processes in the body. Also, a large number of dietary fiber is a complete protein, which is so important to humans. It is rich in Group B vitamins, phosphorus, complex carbohydrates and calcium. People with gastrointestinal problems need to use small amounts of rye flour products.
• Rice flour. The peculiarity of this cereal is that it almost lacks gluten. It is useful for all ages and contains 1% fiber, biotin, zinc, amylopectin.
• Buckwheat flour is used in the diet menu for people suffering from a reduced amount of hemoglobin, with liver disease, hypertension and atherosclerosis. It is popular due to the presence of a large number of trace elements, lysine and leucine.
• Oat flour has a small amount of starch, it is easily digested. Promotes normalization of sugar in the blood and regulates fat metabolism.
• Corn flour. It contains more sugar than wheat flour. And also vitamins of group B, magnesium, calcium, iron, phosphorus. Recommended croup and its grinding for people with cardiovascular diseases and diseases of the biliary tract.

Wheat flour

As we already know, wheat flour is made from hard and soft varieties. Consider how they differ from each other.

• Soft wheat varieties are grits from cereals, which is called "flour 00" or "type 00". This is the simplest flour among the other varieties. Flour from soft wheat varieties is suitable for almost all culinary dishes, it is widely used in cooking. Marking "00" means very fine grinding. The flour product on such a grinding is very quickly digested in the human gastrointestinal tract.
• Solid varieties of wheat are used for the production of pasta and breading of fish, meat or other products. This flour contains more protein and fiber, in contrast to soft wheat varieties. And it is indispensable for baking bread products.

But what kind of flour is better, you will be able to answer only yourself, based on your goals and wishes.

Flour products from soft wheat varieties

For professional bakers, wheat flour of manitoba is of particular importance. It is made from soft wheat varieties that were grown in Canada in the province of Manitoba. But since it has received its wide application in Italian cuisine, many believe that this is an Italian product. Undoubtedly, it is produced in many European countries, including Italy, but Canada is its homeland.

Many professionals call the manitoba flour "strong", as it contains a large amount of protein (up to 18%, when the usual soft flour - no more than 11.5%) and has a strong water absorption (up to 80% of its weight). Thus, from a small amount of flour, a much larger amount of the test can be obtained.

Feature of baking flour

We already know that the flour of manitoba is a strong meal. It is this characteristic that provides bakery products with good qualities. For example, Italian bakers use this sort of flour to make high-level cupcakes. Even an insignificant addition of this grinding in the usual flour of soft varieties - and bakery creations become real masterpieces of cooking.

Upon contact with water, manotoba forms a lot of gluten, due to the presence of gluten and gliadin in its composition. For this reason, the fermentation process is started: on its surface one can see the formation of small bubbles in large quantities. Thanks to this feature, the dough turns out to be ideal for baking bread, pizza or other products where the fermentation process is necessary.

What is cooked on the flour of manotoba

This flour is ideal for baking bread and pizza. And where else did she find her culinary use? First of all, it's a pastry shop. Sweet lavish buns, sweet pies (for example, panetton is a Milanese Christmas pie, pandora is a Christmas pie with powdered sugar), donuts, croissants, pancakes, muffins, cakes and much more.

If you knead the dough on flour with a weak level of gluten, the fermentation process will be longer and the dough will rise for a long time. Some bakers use manitoba as a supplement to weak varieties of flour, with the addition of a small amount of yeast. This slows the speed of raising the dough (up to 2 days) and makes the baking more crispy and soft. This method is used in the process of creating a pizza. That's why Italians use manitoba so often.

Finally

Flour of manotoba from soft wheat varieties undergoes the strictest quality control at every stage of its production. From the moment of sowing wheat to its production. But this is what ensures quality pastries on your table!

It has excellent taste qualities, it has the right color and consistency. It is for this reason that the dough made from this sort of flour can rise so high and provide a splendor to the bakery product. Whatever you cook with the manitoba flour, your baking will be worthy of the highest praise, to have a stunning taste and quality.