Granoro Manitoba Type “0” Flour is perfect for the domestic preparation of desserts requiring long rising times and makes excellent bread, pizzas and focaccias. It is best prepared with a starter yeast (available from artisan bakeries) and left to rise for long periods, up to 12 hours if a small amount of yeast is used, or 4 to 6 hours for larger doses of yeast. Sometimes, especially for sweet products, Manitoba flour can be blended with other weaker flours. Some sweet and savoury recipes that can be prepared using Granoro Manitoba Type “00” Flour are: panettone and pandoro, bread (such as baguettes), choux pastries, risen cakes (such as the Torta Paradiso sponge cake), rum babas, pizza bases with long rising times, homemade croissant and doughnuts, focaccia alla Genovese and savoury panettone.