MUKA pshenichnaya iz myagkikh sortov Farina 0 Manitoba

Flour from soft North American wheat is considered the “strongest” flour, i.e. it contains a high amount of gluten. It is most often used as an additive to regular flour to increase strength. And the higher the gluten content, the more gluten proteins are formed. Gluten content is just as important as the grind when choosing the right flour. Gluten, when combined with water (or other liquid) gives dough elasticity.