“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!!!”
“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.”
“First used this flour for making Pannetone at Christmas and have since used it to make Brioche and other enriched doughs. The results are wonderful every time, don,t know of any other supplier for this flour so well done Bakery Bits.”
“First used this flour for making Pannetone at Christmas and have since used it to make Brioche and other enriched doughs. The results are wonderful every time, don,t know of any other supplier for this flour so well done Bakery Bits.”
