Caputo Manitoba Oro | flower | ciabatta | baguette

Description

caputo manitoba oro

Caputo manitoba oro is a robust flower that originated in Canada and the northern United States. Hence the American flag on the packaging. It owes its robustness to the fact that it was often planted by farmers during cold times of the year.

Content: 1 or 5 kilos
Flour type: 0
Protein: 14.5%
Dough and gluten strength: W 370/390
Elasticity: P/L 0.50/0.60

Dough made with Manitoba makes it more elastic and stronger. Because of these properties, it is often mixed with other flours. Good examples of this are baguettes, ciabatta and pizza dough that rises for a long time. It gives your dough that extra crunch like you know when you sink your teeth into a baguette.

Here you will find a nice recipe for Manitoba baguettes .

Manitoba is high in protein. By mixing the flour with water, these proteins ensure that the dough contains a high percentage of gluten and little starch. A high gluten content ensures that a lot of oxygen retains during the rising of the bread, resulting in a crispy and airy bread.

Flour for pasta herein retains a lot of starch and little gluten. This gives you a smooth and sticky dough that barely retains air.

The W value of a flour tells you how strong the gluten structure is. That means as much as how stiff the dough gets. Manitoba has a true of 370 / 390 and this is quite high. This gives you that nice crispy outside with a baguette, for example. This property is also ideal for a pan of pizza, a crispy outer layer with a wonderfully soft inside.

Croissants

Croissants also need the same properties, so Manitoba is the basis for this delicious French specialty . Preferably use real butter when making croissants.