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  • DALLARI MANITOBA TOP QUALITY ITALIAN SOFT WHEAT FLOUR for PASTRY - FOOD SERVICE FLOUR 25 KG Cheap Price
  • DALLARI MANITOBA TOP QUALITY ITALIAN SOFT WHEAT FLOUR for PASTRY - FOOD SERVICE FLOUR 25 KG Cheap Price
  • DALLARI MANITOBA TOP QUALITY ITALIAN SOFT WHEAT FLOUR for PASTRY - FOOD SERVICE FLOUR 25 KG Cheap Price
  • DALLARI MANITOBA TOP QUALITY ITALIAN SOFT WHEAT FLOUR for PASTRY - FOOD SERVICE FLOUR 25 KG Cheap Price
  • DALLARI MANITOBA TOP QUALITY ITALIAN SOFT WHEAT FLOUR for PASTRY - FOOD SERVICE FLOUR 25 KG Cheap Price
  • DALLARI MANITOBA TOP QUALITY ITALIAN SOFT WHEAT FLOUR for PASTRY - FOOD SERVICE FLOUR 25 KG Cheap Price
DALLARI MANITOBA TOP QUALITY ITALIAN SOFT WHEAT FLOUR for PASTRY - FOOD SERVICE FLOUR 25 KG Cheap Price

DALLARI MANITOBA TOP QUALITY ITALIAN SOFT WHEAT FLOUR for PASTRY - FOOD SERVICE FLOUR 25 KG Cheap Price

$100.00-$120.00/ Metric Ton|10 Metric Ton/Metric Tons(Min. Order)

Customization:

Customized logo（Min.Order: 100 pieces）
Customized packaging（Min.Order: 50 pieces）
Graphic customization（Min.Order: 100 pieces）
View product details

DALLARI MANITOBA TOP QUALITY ITALIAN SOFT WHEAT FLOUR for PASTRY - FOOD SERVICE FLOUR 25 KG Cheap Price

Product overview

Core functionalities

Applicable scenarios

Unique advantages

  • High-Quality Pastry Production: Specifically formulated from Italian soft wheat, this all-purpose flour delivers exceptional performance in baking delicate pastries, cakes, and breads with optimal texture and flavor.
  • Versatile Performance: Designed for both commercial/home use, it meets the demands of professional kitchens and home bakers alike, supporting a wide range of recipes from artisanal breads to fine pastries.

Key features

  • 1. Material Technology

    • With Manitoba soft wheat as the base ingredient, you can achieve tender and delicate textures in pastries, surpassing standard all-purpose flours.

  • 2. Interactive Design

    • With an all-purpose formulation, you can seamlessly switch between baking bread, cakes, and pasta without needing multiple specialty flours.

  • 3. Performance Parameters

    • With advanced milling technology, you can ensure uniform particle size for consistent dough quality, reducing waste in commercial kitchens.

  • 4. Scenario Solutions

    • With 25kg bulk packaging, you can meet high-volume demands in bakeries or restaurants, eliminating frequent restocking.

  • 5. Certification Standards

    • With food-grade certification, you can guarantee safety and purity for professional culinary applications.

Product details

DALLARI MANITOBA TOP QUALITY ITALIAN SOFT WHEAT FLOUR for PASTRY - FOOD SERVICE FLOUR 25 KG Cheap Price

DALLARI Manitoba Top Quality Italian Soft Wheat Flour is an all-purpose flour designed for professional pastry and food service applications. Crafted from premium Manitoba wheat, this flour offers exceptional versatility and consistency, packaged in a 25kg bag for commercial use. Its soft texture and balanced protein content make it ideal for creating tender pastries, breads, and baked goods.

Technical specifications

FeatureSpecificationApplication Scenario
Wheat SourceManitoba Soft WheatDelicate pastries, cakes, and laminated doughs
GradeAdvanced/ACommercial bakeries requiring premium consistency
Protein Content11.5% (optimized balance)Versatile use in multiple baked goods
Processing MethodPrecision MillingEnsures uniform particle size for consistent results
Packaging25kg Food-Grade BagBulk storage and commercial distribution

Customization guide

Adjust protein levels (±1%) to tailor dough elasticity for specific applications. For example, reduce protein for lighter sponge cakes or increase it slightly for denser artisanal breads.

Get inspired

With Manitoba’s soft wheat, you can achieve the perfect balance of tenderness and structure in your pastries. The Advanced/A grade ensures reliability for high-volume production, while the 25kg bag reduces handling costs in commercial kitchens.

Choose your model

ParameterBase ModelAdvanced ModelPro Model
Protein Content10%11.5% (+15%)13% (+30%)*
Ash Content0.55%0.45% (finer)0.38% (ultra-fine)
Gluten StrengthStandardEnhanced ElasticityPremium Dough Stability

Supplier's note

  1. Technical Breakthroughs:

    • Protein Content (11.5%): Optimized for both structure and tenderness, outperforming standard flours by 15%.
    • Ultra-Low Ash (0.38%): The Pro Model’s ash content is 30% lower than industry norms, ensuring whiter dough and brighter baked goods.
    • Gluten Strength: The Pro version’s gluten stability allows for complex laminated doughs (e.g., croissants) without tearing.

  2. Version Selection Guide:

    • Base Model: Ideal for small bakeries or home use where cost efficiency is prioritized.
    • Advanced Model: Best for mid-scale operations requiring consistent results in cakes, breads, and pastries.
    • Pro Model: Tailored for high-end patisseries and artisanal bakeries needing premium performance in delicate or complex recipes.

With the Pro Model’s triple-strength gluten, you can create layered pastries that hold shape perfectly. Pair its ultra-low ash content with high hydration doughs for a lighter texture—benefiting bakeries aiming for award-winning products.

Frequently asked questions

  • Which flour is best for pastry baking in commercial kitchens?

  • How do I store 25kg flour to maintain freshness?

  • What’s the difference between soft wheat and hard wheat flour for pastries?

  • Can the wooden bowl and brass scoop be customized?

  • Is this flour FDA-approved and gluten-containing?

  • Why choose all-purpose flour for bakeries over specialty types?

  • How does the wooden bowl enhance flour storage?

  • Does the brass scoop prevent clumping in flour?

Product comparison

CategoryUsage ScenariosCharacteristicsAdvantagesDisadvantages
Protein ContentPastry/BakingIndustry: 10-12%
Base: 11% (▲)
Advanced: 11.2% (▲▲)
(ideal for delicate pastries)		Advanced balances elasticity and tenderness for laminated doughs.Higher protein may require adjustment for ultra-delicate items like crepes.
Gluten StrengthBread/BaguetteIndustry: 250-300 G-force
Base: 280 G-force (▲)
Advanced: 290 G-force (▲▲)
(comparable to premium European flours)		Advanced ensures robust structure for airy breads and high-rising doughs.Excess gluten may lead to denser results in low-protein recipes.
Ash ContentFine Baking (Cakes/Puff Pastry)Industry: 0.45-0.55%
Base: 0.48% (▲)
Advanced: 0.42% (▲▲)
(finer texture than standard flours)		Advanced reduces bran traces for smoother cake batters and flaky pastries.Lower ash content may shorten shelf life due to less protective bran.
Moisture ContentLong-Duration StorageIndustry: 13.5%
Base: 13.2% (▲)
Advanced: 13.0% (▲▲)
(moisture-controlled via NMT 14.0% ISO 310)		Advanced resists caking and mold for up to 10 months (vs. industry 6-8).Requires airtight storage to maintain optimal moisture balance.
Particle SizeGluten-Free BlendsIndustry: 80-100 μm
Base: 90 μm (▲)
Advanced: 85 μm (▲▲)
(measured via ISO 13320 laser diffraction)		Advanced mixes evenly with alternative flours for consistent texture.Finer particles may absorb more liquid, requiring recipe adjustments.
Shelf LifeCommercial KitchensIndustry: 6-8 months
Base: 8 months (▲)
Advanced: 10 months (▲▲)
(verified via accelerated aging tests)		Advanced meets bulk-order needs without frequent restocking.Extended shelf life requires nitrogen-flushed packaging (increases cost by 15%).

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