Manitoba
W & H Marriage & Sons
Premium Canadian Manitoba flour from one of Britain's oldest mills (established 1824). With 13.8% protein, this is the go-to choice for UK pizza professionals seeking high-gluten strength for Neapolitan and NY-style pizzas. Milled from carefully selected Canadian wheat for consistent performance.
Optimal hydration: 60% – 68%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 8-16 hoursat 22°C
TestedHigh protein allows for good gluten development. Ideal for same-day or overnight pizza doughs.
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Best For
Pizza Napoletana
Technical Specifications
Absorption | 62% |
W & H Marriage & Sons Manitoba is W350 strength, 13.8% protein, a recommended hydration range of 60–68%, and 62% absorption. Premium Canadian Manitoba flour from one of Britain's oldest mills (established 1824). With 13.8% protein, this is the go-to choice for UK pizza professionals seeking high-gluten strength for Neapolitan and NY-style pizzas. Milled from carefully selected Canadian wheat for consistent performance. It ferments best over 8–16 hours at room temp (22°C). High protein allows for good gluten development. Ideal for same-day or overnight pizza doughs.
high-protein, manitoba, professional, canadian-wheat, uk, neapolitan, ny-style