Manitoba Cream
Ramlösa Kvarn
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.
Optimal hydration: 65% – 75%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 4-16 hoursat 22°C
OfficialRoom temp (~22°C): 4-16h bulk, best around 10h. Holds the longer end well. Hydration 65-75%.
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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. It ferments best over 4–16 hours at room temp (22°C). Room temp (~22°C): 4-16h bulk, best around 10h. Holds the longer end well. Hydration 65-75%.