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Type. Flour. Place of origin. Canada. Region or state. Manitoba. 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. [1]
Cake flour is a finely milled white flour made from soft wheat. It has very low protein content, between 8% and 10%, making it suitable for soft-textured cakes and cookies. The higher protein content of other flours would make the cakes tough. Related to cake flour are masa harina (from maize), maida flour (from wheat or tapioca), and pure ...
List of countries by wheat production. A map of worldwide wheat production in. Wheat is one of the most widely produced primary crops in the world. The following international wheat production statistics come from the Food and Agriculture Organization figures from FAOSTAT database, older from International Grains Council figures from the report ...
It is a hard, bread wheat with straws 0.9 to 1.5 metres tall. [2] From the mid-1800s until the early 1900s, Red Fife was the dominant variety of wheat grown in Canada and the northern United States, prized for its hardiness, rust resistance, yield, and milling and baking qualities. [3]
Pitic 62, 1969. Yaktana 54 × (Norin 10 × Brever). Developed in Mexico. It was the first utility wheat to be licensed in Canada. Glenlea, 1972, (Pembina2 × Bage) × CB200. Developed by the University of Manitoba. It is a Canada Western Extra Strong type with very strong gluten, and higher yield than Neepawa.
Durum wheat [2] (/ ˈ dj ʊər ə m /), also called pasta wheat [3] or macaroni wheat (Triticum durum or Triticum turgidum subsp. durum), [4] is a tetraploid species of wheat. [5] It is the second most cultivated species of wheat after common wheat, although it represents only 5% to 8% of global wheat production. [6]
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