Manitoba & Strong Flour

High-protein Manitoba and strong flours for long rises, enriched doughs and blending.

Not sure which flour? Take the 30-second quiz →

54 products

Top pick Molino Paolo Mariani

Mariani Manitaly Tipo 0 · 1kg

Strong all-rounder

Very strong W 340–360

$6.99 USD
$6.99 USD

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Molino Paolo Mariani

Mariani Manitaly Tipo 0 · 25kg

Strong all-rounder

Very strong W 340–360

$99.99 USD
$99.99 USD

Ships free

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Mulino Caputo

Caputo Americana Pizza 00 · 25kg

Best for New York

Very strong W 360–380

$89.99 USD
$99.99 USD $89.99 USD

Ships free

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Mulino Caputo

Caputo Manitoba Oro Tipo 0 · 5kg

Best for Brioche

Very strong W 360–380

$34.99 USD
$34.99 USD

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Molino Paolo Mariani

Mariani Manitaly Tipo 0 · 12.5kg

Strong all-rounder

Very strong W 340–360

$59.99 USD
$59.99 USD

Ships free

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Molino Dallagiovanna

Dallagiovanna Panettone · 5kg

Best for Starter feeding

Very strong W 390

$34.99 USD
$34.99 USD

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Mulino Marino

Marino Furia Manitoba · 5kg

Best for Brioche

Very strong W 360–440

$39.99 USD
$39.99 USD

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Molino Dallagiovanna

Dallagiovanna Uniqua Rossa · 1kg

Best for Bread

Very strong W 400

$3.49 USD
$5.49 USD $3.49 USD

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Mulino Padano

Padano S20 Pizza Tipo 00 · 1kg

Best for New York

Very strong W 380–420

$3.99 USD
$6.99 USD $3.99 USD

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Molino Quaglia

Petra 5078 · 2.5kg

Best for New York

Very strong W 350–380

$19.99 USD
$19.99 USD $19.99 USD

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Mulino Marino

Marino Furia Manitoba · 25kg

Best for Brioche

Very strong W 360–440

$139.99 USD
$139.99 USD

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Molino Quaglia

Petra 6384 Panettone · 5kg

Best for Starter feeding

Very strong W 370–390

$34.99 USD
$34.99 USD

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Mulino Padano

Padano S15 Pizza Tipo 00 · 1kg

Best for Contemporary

Very strong W 330–360

$3.99 USD
$6.99 USD $3.99 USD

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Mulino Caputo

Caputo Manitoba Oro Tipo 0 · 1kg

Best for Brioche

Very strong W 360–380

$14.99 USD
$14.99 USD

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Molino Dallagiovanna

Dallagiovanna Uniqua Blu · 1kg

Best for New York

Very strong W 380

$5.99 USD
$5.99 USD

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Molino Pasini

Pasini Panettone Flour · 1kg

Best for Starter feeding

Very strong W 390–420

$8.99 USD
$8.99 USD

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Molino Dallagiovanna

Dallagiovanna Rinfresco · 1kg

Best for Starter feeding

Very strong W 380

$4.99 USD
$4.99 USD $4.99 USD

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Mulino Padano

Padano Star Tipo 0 · 1kg

Best for Bread

Very strong W 440–460

$6.99 USD
$6.99 USD

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Molino Paolo Mariani

Mariani Zeta Sourdough · 12.5kg

Best for Sourdough

Very strong W 340

$74.99 USD
$74.99 USD

Ships free

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Mulino Padano

Padano Granaio Integrale · 1kg

Best for Sourdough

Very strong W 330–350

$6.99 USD
$6.99 USD

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Molino Pasini

Pasini Panettone Flour · 10kg

Best for Starter feeding

Very strong W 390–420

$79.99 USD
$79.99 USD $79.99 USD

Ships free

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Molino Dallagiovanna

Dallagiovanna LeDivine Anna · 1kg

Best for Contemporary

Very strong W 380

$4.99 USD
$5.99 USD $4.99 USD

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Mulino Padano

Padano Panettone Tipo 00 · 1kg

Best for Starter feeding

Very strong W 380–400

$7.99 USD
$7.99 USD

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Molini Pizzuti

Pizzuti Manitoba Tipo 0 · 5kg

Best for Brioche

Very strong W 350

$19.99 USD
$28.99 USD $19.99 USD

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Choosing a Manitoba flour

In Italy, Manitoba means a very strong flour: high W (usually 340 and up) and high protein. The name comes from Canadian hard wheat, but today it describes the strength, not where the wheat is grown.

These flours carry heavy doughs. Use them for panettone, brioche and other enriched doughs, for biga and long fermentation, and for high-hydration breads. On their own they can make a dough tough for quick bakes, so many bakers blend them with a softer flour.

Common questions

What is Manitoba flour?

A very strong wheat flour, usually W 340 or more with high protein. The name comes from Canadian wheat, but in Italy it now describes the flour's strength.

What is Manitoba flour used for?

Panettone, brioche, enriched doughs, biga, long fermentation and high-hydration bread.

Can I use Manitoba flour for pizza?

Yes, for long-fermented or high-hydration doughs, or blended with a softer flour for shorter rises.