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Manitoba Flour Type 550 is a product made from particularly protein-rich soft wheat. After 1945, the quality wheat used to blend the low-protein European wheats came from North America, primarily from the lowlands of Manitoba in Canada and the United States. Due to breeding and the change in cultivation methods in Europe, wheat has also been available here for decades, the quality of which is at least equal to that of North American quality wheat. The term "Manitoba" for "particularly strong in baking" has become established in Europe. Our Manitoba flour type 550 is made from Bavarian elite wheat with a particularly high baking strength. It has a protein content of around 13% and an elastic and stable adhesive structure.
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