Before you start to bake the product, you must purchase baking flour. But not enough to buy the first package - need to know what kind of result you want to achieve in the final stages of preparing culinary works.
The fact that the flour is not just a product obtained through the grinding of grains of different cereals. It has its own peculiarities and differences. Most often, we eat cakes made 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 understand which flour is best for baking?
Any nutritionist will tell you with certainty that the use of flour products should be in moderation. The thing is that flour contains fast carbs which are very soon assimilated by the body, causing it to feel hunger before the required time. Another feature of such carbohydrates is that they can be deposited in layers of subcutaneous fat and can accumulate there. This leads to an undesirable fullness of the person. Consider the following several sorts of baking flour, which we know is not all:
As we already know, wheat flour is made from hard and soft varieties. Consider how they differ from each other.
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But which flour is better can only answer yourself, based on your goals and wishes.
For professional bakers wheat flour Manitoba has a special meaning. It is made from soft wheat varieties that were grown in Canada in the province of Manitoba. But since it got its wide application in Italian cuisine, many believe that it is an Italian product. Of course, that make it in many European countries, including Italy, but its home is Canada.
Many professionals call the flour Manitoba "strong", as it contains large amounts of protein (up to 18 % when a conventional soft flour - not more than 11.5 %), and has a strong water absorption (up to 80 % of their weight). Thus, a small amount of flour possible to obtain a significantly larger amount of dough.
We already know that the Manitoba flour is a strong flour. This feature provides bakery products of good quality. For example, Italian bakers use this flour to make muffins a high level. Even a slight addition of this grinding in the usual soft wheat flour and baking creations are real culinary masterpieces.
When you contact with water, Manitoba forms a lot of gluten, due to the presence of gluten and gliadin in its composition. For this reason, start the fermentation process: on the surface, you can see the formation of small bubbles in large quantities. Thanks to this feature, the dough perfect for baking bread, pizza or other products that require fermentation process.
This flour is ideal for baking bread and pizza. Where she found a culinary application? First of all, confectionery is a path. The sweet fluffy buns, sweet cakes (for example, panettone is a Milanese Christmas cake, pandoro Christmas cake with powdered sugar), donuts, croissants, pancakes, muffins, cakes and more.
If the dough into the flour with low gluten, the fermentation process will be longer and the dough to rise for a long time. Some bakers use the MB as a Supplement to weak grades of flour, with the addition of a small amount of yeast. It slows the rate of uplift test (up to 2 days) and makes the pastry more crisp and soft. This technique is used in the process of creating pizza. That's why Italians are so often used MB.
Manitoba Flour from soft wheat varieties pass stringent quality control at every stage of its preparation. From the time of sowing of wheat to its production. But that it provides quality cakes on your table!
She's Got great taste, it has the right color and consistency. It is for this reason the dough of this variety of flour can rise so high and to provide pomp bakery product. Whatever you have prepared on the Manitoba flour, your cakes will be worthy of the highest praise, have a terrific taste and quality.
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DE: https://tostpost.com/de/essen-und-trinken/6517-mehl-manitoba-eigenschaften-anwendung.html
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Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."
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