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Manitoba flour, a name chiefly used in Italy, is a flour of common wheat (Triticum aestivum) originating in the Canadian province of Manitoba. It is a strong flour, and distinguished from weaker flours as measured with a Chopin alveograph .
It was selected for superiority in milling quality for bread flour over other cultivars then prevalent in western Canada. 'Marquis' had the advantage of maturing 10 days earlier than its competitors – a factor of great importance in the Canadian wheatbelt such as Alberta, Manitoba and Saskatchewan, extending as far south as southern Nebraska.
Bread Flour. Comparing bread flour versus all-purpose flour, the former has the highest protein content of the refined wheat flours, clocking in at up to 14 percent.
Canadian white bread is a style of bread produced or sold by companies including Pepperidge Farm, Trader Joe's and Bimbo Bakeries USA, that has a heartier [clarification needed] texture than the white bread typically found throughout the United States and Canada.
Nutrition (Per 1-slice serving): Calories: 80 Fat: 0.5 g (Saturated fat: 0 g) Sodium: 75 mg Carbs: 15 g (Fiber: 3 g, Sugar: 0 g) Protein: 5 g "Ezekiel 4:9 Sprouted Whole Grain Bread earns a top ...
High protein bread flour is the ideal choice for any bread that uses yeast for leavening, as it gives loaves, buns, pizza dough and beyond height, strength and elasticity. Your Best Bet: Use All ...
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