Discussion in 'Italian-English' started by classici italiani, Apr 21, 2011.
Che cosa farina manitoba? Ho visto quest' ingrediente in una ricetta per il lievito madre.
You may be willing to have a look here: FARINA MANITOBA
La farina manitoba è una farina ad alto potere lievitante, di solita usata per il pane.
In altri Paesi diversi dall'Italia la "forza" della farina è indicata chiaramente sulla confezione con un numero preceduto da W.
In Italia, o si compra la farina Manitoba, oppure si cerca la farina con la più alta percentuale possibile di proteine.
Altra possiblità: comprare la farina dai mulini o dai grossisti, in sacchi da 25 kg o anche più, dove viene sempre indicata la forza.
Nei supermercati inglesi si vende "strong flour" per panificazione; credo che sia questa. Probabilmente la trovi anche in Australia.
sono arrivata all conclusione che si dice "strong flour". I libri di ricette per fare il pane (in inglese) consigliano "strong flour" perché lievita meglio (contiene più glutine). Ho provato a fare il pane con la macchina con farina normale e farina manitoba e il pane lievita il doppio con quest'ultima.
Credo che strong flour = manitoba.
Thanks for the confirmation I've seen it lately at the Coop!
Manitoba flour. I think it is the equivalent of the (very) strong flour we use in the UK to make bread, read this discussion about Canadian vs. European flour.
Grazie! Penso che abbia comprato la farina giusta!
You must use DI + past participle here
I hope to continue studying languages
So does this person, in a pretty extensive treatment of Italian flours.
Unfortunately it looks like I may have been misled with farina di farro = spelt flour...
You know we also call it "farina americana". Don't you?
Yes. I thought I read it in this thread, but evidently not! Thanks.
And I'm assuming it's not just a preference, but the fact that the flour actually comes from Manitoba, in Canada.
This from wiki's page on the Manitoba province:
Conosciuto nel mondo per l'alta qualità delle farine prodotte che, avendo un "indice di forza" molto alto, risultavano particolarmente adatte alla panificazione. Il termine manitoba è ormai divenuto sinonimo di "farina forte" qualsiasi sia il luogo di produzione
I think you’re right, but it isn’t to be found worldwide so I need to find a more generic translation.
"Strong bread flour" is pretty general and understandable by everyone, I think
Yeah, that’s what I decided on in #10, though I didn’t make it very clear.
Just to add my 2 Canadian cents, I've never heard of wheat being called "Manitoba wheat" nor "strong bread flour" either. I wouldn't know what they meant. (I mean I do know that Manitoba grows a lot of wheat but not that it had a particular name) I believe we call this simply "bread flour". And I did find this
American flours and British equivalents:
Cake and pastry flour = soft flour
All-purpose flour = plain flour
Bread flour = strong flour, hard flour
Self-rising flour = self-raising flour
Whole-wheat flour = wholemeal flour
Just think, a whole country can’t get enough of your wheat, and you were (presumably) unawares! It has its own Italian Wikipedia page that links to no other language.
Do we have to look for the anti-Canadians among the Canadians themselves? Certainly some of Italy’s worst critics are Italian...
@rrose17 We say 'bread flour' as well as 'strong (bread) flour'.
I'm sure you can't buy packets of flour with 'soft' and 'hard' written on them - don't they describe the grain?
"I'm sure you can't buy packets of flour with 'soft' and 'hard' written on them - don't they describe the grain?"
A small doubt here: in Italy, hard wheat (durum wheat, grano duro) is something different. Its flour is pale yellow, the consistency is free-flowing and it's used for making pasta. It also makes excellent (pale yellow) bread, but it's different from "Manitoba flour", which is white and, despite the name "strong", is a variety of "grano tenero", or soft wheat. Comments, anyone?
I'm glad I'm not the only one who never heard of "Manitoba flour" before coming to Italy, nor of "strong bread flour" until now! [And my nickname at University was "the mad baker"]. I will add that "cake flour" usually contains some starch (amido o fecola) as well as flour, to make a lighter cake. I always add corn starch (amido di mais) to all-purpose flour, to make my own.
I've often had the same doubt, Einstein. I've always seen "Farina 0" indicated for bread and pizza, and "Farina 00" indicated for cakes and sweets. When I asked about the difference, I was told that Farina 00 was "setacciata" (sifted).
[Of course all of the above is moot, as nowadays I use (and mix) only gluten-free flourn ]
Yes, that's yet another question. The 0 and 00 indications are about the milling (or sifting); they are made from the same (ordinary) wheat. "Farina 0" is recommended for bread and pizza, but it's not as good as "Manitoba" flour.
A company called Marriage's mills and sells Manitoba flour in the UK. I can't post the link, obviously, but costco describes it thus: 'The ultimate flour for long fermentation baking. Manitoba is exceptionally strong having been milled from 100% Canadian Spring wheat'.
Just to add that more than half the wheat grown in Canada comes from the province of Saskatchewan, which is next to Manitoba, but probably impossible for most Italians to pronounce.
It's given in the internet as səˈskætʃəwən. Maybe a simplified version for Italians could be sascàcciuan?
Separate names with a comma.