Ramlösa KvarnManitoba Cream
Swedish 'manitoba' - a sifted strong flour boosted with added wheat gluten plus amylase and ascorbic acid, so it punches above its 12% label protein for dough strength and water uptake. Handles 65-75% hydration and longer ferments; the gluten boost makes it the strongest in the Ramlösa range, good for very airy bread and enriched doughs. Not additive-free - choose Rustique or Saltå for a clean grist.
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Ramlösa Kvarn Manitoba Cream is 12% protein and a recommended hydration range of 65–75%. Swedish 'manitoba' - a sifted strong flour boosted with added wheat gluten plus amylase and ascorbic acid, so it punches above its 12% label protein for dough strength and water uptake. Handles 65-75% hydration and longer ferments; the gluten boost makes it the strongest in the Ramlösa range, good for very airy bread and enriched doughs. Not additive-free - choose Rustique or Saltå for a clean grist.