Manitoba is a particularly cold place in Canada, or at least not cold enough to not grow wheat but cold enough because if we bring a “normal” ear of wheat it cannot resist. The wheat that initially grew here had adapted to the climate and then it has been gradually exported to other parts of the world, it is a grain more resistant than anything else. To make it resistant is the high percentage of protein, in particular gluten, which serves the plant as a defense mechanism, mainly in the period in which the seed, dead the plant, falls to the ground and must release the first leaves and the first roots to form a new plant. The flour obtained from this wheat is a strong flour suitable for long leavening doughs.
| Humidity | 15,50% max |
| Ashes | 0,65 max |
| Protein | 14,5% min |
| W | 370-400 |
| P/L | 0,65-0,85 |
