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Kvalitní italská hladká mouka z Itálie La Manitobe od Agugiaro & Figna na náročné pečení i kynutí.

Když těsto nekyne, doporučujeme využít kvalitní výběrovou mouku z Itálie – La Manitoba. Prémiová pšeničná mouka na náročné pečení.

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Agugiaro & Figna

Strong flour for demanding recipes La Manitoba – Agugiaro & Figna

Name: Strong flour for demanding recipes La Manitoba – Agugiaro & Figna
Brand: Agugiaro & Figna
Price: 59.0 CZK
Availability: InStock

Sale price 59,00 Kč

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Quantity

Only 5 in stock

Type of flour

Pšenice

About the miller

Agugiaro & Figna

Nejrespektovanější italské mlýny s tradicí sahající až do 19. století. Sídlí v srdci italské Parmy a specializují se na mouky pro profesionály i náročné domácí pekaře. Jejich sortiment zahrnuje špičkové pšeničné a celozrnné mouky s důrazem na kvalitu, chuť a výživovou hodnotu.

Mari guarantees

Everything from a real baker
Eco-friendly materials
Heart and hands sign

If you are looking for a high-strength flour that can handle long rising and more demanding recipes, the La Manitoba Strong Flour from Agugiaro & Figna is the ideal choice. Thanks to its high protein and gluten content, it is one of the so-called Manitoba flours , which are characterized by excellent elasticity and dough stability. This makes it ideal for baking bread, pizza and sweet pastries with long fermentation.

Why are you flour You will love La Manitoba

– Extra strong flour type “0” for long rising
– Stable dough that can withstand 12–24 hours of fermentation
– Select flour with high protein and gluten content
– Ideal for bread, croissants or panettone
– Quality from the Italian mill Agugiaro & Figna with tradition

What will you make from it?

Rustic breads with long fermentation

Manitoba can even hold very hydrated doughs. This allows you to bake breads with large, irregular holes in the crumb and a strong flavor that will stay fresh longer.

Sweet yeast pastry

Croissants, brioches or panettone need a firm structure to hold the butter and sugar. Manitoba ensures elasticity and suppleness even after a long rise.

High hydration focaccia

For focaccia that is fluffy on the inside and crispy on the outside, Manitoba is the perfect base – it can handle up to 80% dough hydration.

Experimental baking

If you want to try autolysis, poolish or bigu, La Manitoba's strong flour will ensure that the dough remains stable even after more than 24 hours of fermentation.

Ideal ratio for mixing with other flours

– For universal use: 50% La Manitoba + 50% Classica plain flour.

– For sweet pastries: 60% La Manitoba + 40% flourtype "00" pastries.

– For thick pizza dough: 70% La Manitoba + 30%Semolina Rimacinata.

Timelapse video tří sklenic s kvasem, ve kterých během pár hodin vyroste čepice až ke kraji – ukázka života kvasu v přímém přenosu. V hlavní roli síla přírody a trocha mouky od Mari Peče.

A poem will inspire you with a free e-book

Do you want your sourdough at home to bubble like this? Download the free e-book "Feed your sourdough like a pro" or take my course and find out how to do it simply, clearly, and without unnecessary confusion.

I want an e-book

Get inspired by Mari's recipes

Need an idea of what to bake with flour? Check out the blog where Mari has prepared lots of recipes for you.

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