A high-protein, strong flour ideal for baking yeasted doughs, such as bread, pizza, and focaccia. Sourced from Canadian wheat, this flour is known for its high gluten content, which provides excellent elasticity and structure, making it perfect for long rises and heavy doughs. It enhances the texture and volume of baked goods, ensuring a light, airy crumb and a chewy, crisp crust. Caputo 0 Manitoba Flour is particularly well-suited for making pizza doughs and artisan breads.
