“This Christmas I gave myself a crash course in panettone making, and the last effort was finally indistinguishable from the real thing. I doubt I could have done it without the Manitoba flour, which has excellent capacity to absorb water and great elasticity. I'm now using it for my leaven mix, and in combination with my usual bread flour (Campaillette Grand Siècle) to make the weekly loaves.”
“I wanted to make Norwegian cardamom buns, Bakery Bits had an easy to follow recipe and sold the best flour for the job (tried supermarket very strong Canadian bread flour which gave disappointing results). Very quick delivery, well-packaged, and great quality Manitoba flour that produced lovely buns.”
“I wanted to make Norwegian cardamom buns, Bakery Bits had an easy to follow recipe and sold the best flour for the job (tried supermarket very strong Canadian bread flour which gave disappointing results). Very quick delivery, well-packaged, and great quality Manitoba flour that produced lovely buns.”
“The Manitoba 0 flour is brilliant for panettone - it gives you the ability to create that all essential texture combination of lightness, openness of structure and holds together not crumbling to bits. The panettone turned out so well last year that I ended up making it 3 times as we went through them so quickly!!!”
