[2][3] The main characteristic of this flour is that it contains a large quantity of insoluble proteins (glutenin and gliadin), which, in contact with a liquid during the kneading phase, produce gluten.

The dough made with Manitoba will be more elastic and stronger, suitable for the processing of particular bread (French baguette, panettone and pandoro), long-leavening pizza, ciaccia or Easter cheese cakes and special pasta.

Since its introduction to Italy as part of the Marshall Plan after World War II, Manitoba flour is preferred by some Italians for Neapolitan pizza.

The main characteristic of Manitoba flour is its strength, which, combined with the high presence of proteins and the considerable absorption power of water, makes it suitable for the most complex processes, especially for the preparation of leavened confectionery products.

Because of its strength and elasticity Manitoba flour is excellent for making sweet and savoury pandoro and panettone, croissants, doughnuts and baba and also specialties such as focaccia genovese, long-leavening pizzas and some types of bread, such as French baguette and chapati, Indian bread with its characteristic round shape that vaguely resembles a piadina.