Manitoba Flour, what is it?

hi everyone and welcome to natalina's kitchen where we have been teaching authentic italian food culture since 2011. we're back in the teaching kitchen today and today we're talking about flour lots of questions about flour and i'm always happy to answer your questions because it's something that has always intrigued me especially italian specialty flowers since i had spent time living in italy and there was so many different flowers that were a little bit confusing so i needed to kind of navigate that in order to get the really good results that i wanted in my kitchen so today we're going to talk about manitoba flower okay so you can imagine it's in the late 1990s and i'm walking through my local grocery store in milano where we were living at the time and as a canadian i was quite intrigued to see this bag of flour with a big canadian flag on it so all these years later getting lots of questions about this and i'm here to answer your questions about manitoba flower so first and foremost let's discuss what it is not okay it is simply not flour that has been manufactured in manitoba okay so let's just get that off the table a lot of people in manitoba think oh i use manitoba flower i live in manitoba which is a canadian province and i use manitoba flower okay manitoba flower is only produced in italy okay and up until very recently i've only ever seen it in italy so this is one that i brought back and you can see the big canadian flag on it okay so what is it now that we know what it isn't excuse me so basically it is flower that is milled in italy that is made with wheat imported from manitoba canada okay so i live in ontario province of ontario and this week that they're using is typically a very strong wheat or hard wheat and it produces a strong flour or hard flour also known as bread flour in north america okay so italians were intrigued by this wonderful wheat that is grown in manitoba that is super strong super hard produces a wonderful bread type flower and what they do is they add manitoba flower to their flowers to add strength so typically it'll be used in pizza focaccia any of the sweetbreads such as panettone or pandora for the holidays so it's basically just a really strong bread flour okay so let's just review that really quickly so in north america we have our pastry or cake flowers that run anywhere from seven to nine percent in gluten okay which is quite a soft flour it can also be called a soft flower then we have all purpose in north america that's kind of a blend of hard and soft flowers and it runs about 11 12 of course these will vary based on the manufacturers okay then we've got our bread or strong flour used to get that wonderful crumb in breads that we love and that's anywhere from 12 to 14 percent so manitoba flower falls into this category so you could very easily substitute any of your local strong bread or hard flowers to replace manitoba and there you have it if you're interested in any of the other videos that we have we talk about semilla flower versus semolina flower we talk about double zero flower which there's a lot of questions about check out our youtube channel please subscribe and you won't miss a thing and also check out our online school all the classics there um very convenient learn in your own home ciao for now

Channel: Natalina's Flavours of Italy!

Views: 11,555

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Id: 9XtIAlZ7XF0

Length: 4min 1sec (241 seconds)

Published: Thu Mar 18 2021