Makes amazing bread
Caputo | 0 Manitoba Flour 5KG
R 259.99
Tax included.
Ships from
- Cape Town, WC
- Johhanesburg, GP
La Manitoba Oro di Mulino is a premium strong flour with a high protein content (14%), ideal for creating perfectly risen, soft, and structured baked goods. Its superior strength (W 360–380) and balanced elasticity (P/L 0.45–0.55) make it perfect for leavened doughs, cakes, pastries, and creams — even in home baking.
Details:
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Format: 5 kg
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Type: Farina 0
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Protein: 14%
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Shelf Life: 12 months
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Strength (W): 360–380
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Elasticity (P/L): 0.45–0.55
We offer free delivery on orders over R500 within 80kms of our distribution centres in JHB, CPT and Durban.
Orders below R500 within 80kms of our distribution centres have a R50 delivery fee.
There is a flat delivery fee of R150 to the rest of SA.
We also offer FREE pickups from our distribution centre in Cape Town.
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Caputo | 0 Manitoba Flour 5KG
R 259.99
Customer Reviews
Overall rating: 4.9 / 5 from 23 reviews.
I bought the Manitoba flour because of the 14% protein not found in any local flours in SA. First-up was a sourdough bread. The crumb is more open, so those extra strong gluten are doing their job. Next-up are rolls. The aim is crisp, and one would say nearly hollow inside (never achieved with locally produced flours). Fingers crossed.
Just love this flour
Used to bake home-made bread. Great results, very good bread.
Love it! Perfect kind of flour for sourdough bread baking!
Excellent
I use only Caputo Manitoba for my sourdough due to the strong protein percentage. Bakes flawless bread.
It has a very high protein content...perfect for sourdough
Produces great sourdough.
Great product and fantastic service
This is by far the very best flour I've ever used. I only use it to make Sourdough bread. My starter is thriving with the high protein flour. The loafs are extremely soft and I get a high rise with the bread. Would highly recommend this flour...Excellent product
We know the product well - and once again it proved to be consistent. Great flour - strength and protein - perfect for sourdough bread.
Great flour. Has high protein, so helps with gluten development
I love your flour, high protein content makes huge difference! I couldn’t find good quality flour here in SA. Now I can bake my sourdough to my heart content! 😄
Manitoba flour allows me to bake with greater confidence than ever before. It's excellent quality makes it extremely reliable and as a result, I end up baking way more than I probably should, LOL. This is absolutely my go-to flour when baking bread. Love it.
Strong flour
Love this flour.
Sourdough bread yummy
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Sourdough bread and dinner rolls just hit a new level of perfection.
very good quality.
Incredible flour for real overnight fermented sourdough breads. Best I've tried to date. I feel guilty buying imported flour but our local flour's protein levels are just too low for real large open crumb sourdough. Local is good for everything else, but this high W factor just changes the game. It gives you real chewy bread, great crust and unbeatable large open crumb. I also did a 90% hydrated Pan de Crystal bread; whereas I failed each time before and it's not perfect yet, I'm getting a lot closer to that Holy Grail. it does come at a cost, but it's worth it for me.
Needed a flour with a higher protein percentage this was perfect.
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