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|u/Cultural_Hippo - 5 hours
|
|The majority of the grain that goes into making Sapporo and Ashai beer
|comes from Alberta! Alberta is one of the largest producers of barley to
|export in the world. Then countries refine it and just sell it back to
|us at a premium!
|u/Impossible_Angle752 - 2 hours
|
|Most of the world's mustard seeds come from Saskatchewan. Even the
|fancy French stuff.
|u/Tjaeng - 1 hour
|
|The ”Fancy French Stuff” in the USA (Grey Poupon which is by far the
|largest Dijon mustard brand in the US) doesn’t touch France at all.
|Kraft Heinz has a specific North American license and produces Grey
|Poupon in Michigan using Canadian mustard seed.
|u/Impossible_Angle752 - 1 hour
|
|80% of mustard seeds consumed in France is from Canada. [https:/
|/en.wikipedia.org/wiki/Dijon\_mustard](https://en.wikipedia.org/wi
|ki/Dijon_mustard) Somewhere in here is buried that over 70% of
|production comes from Saskatchewan.
|[https://publications.gc.ca/collections/collection\_2023/ccg-cgc/A
|92-17-2022-eng.pdf](https://publications.gc.ca/collections/collect
|ion_2023/ccg-cgc/A92-17-2022-eng.pdf) Hence, even actual French
|mustard, from France, is most likely produced with seeds from
|Saskatchewan.
|u/Tjaeng - 1 hour
|
|Of course, I’m not thinking that France has any significant
|production of mustard seed. What makes it fancy and French has
|to do with what wine and vinegar is used and where it’s all
|smashed together. No different from Belgian or Swiss chocolate,
|Italian coffee, British tea, Finnish licquorice, Japanese
|whisky…
|u/JonLongsonLongJonson - 2 hours
|
|And Washington state alone produces about 30% of the worlds hops.
|u/Niskasha - 2 hours
|
|holy shit. born and raised albertan here, this is cool!
|u/rayinreverse - 6 hours
|
|Don’t tell that to the people who think their gluten sensitivity from N
|America goes away when they eat “Italian wheat”.
|u/TheLastRulerofMerv - 6 hours
|
|Oh yeah, this makes me laugh hardcore for that because this wheat is
|higher in the proteins that create gluten. So really, this wheat is
|preferred in Italy because it yields more gluten, which impacts its
|leavening.
|u/beesmakenoise - 6 hours
|
|Thank you! This claim always make me roll my eyes. Yes, plenty of
|things are different in Europe but a lot of the flour is literally the
|exact same.
|u/anarrogantbastard - 1 hour
|
|I worked in an early Neapolitan style pizza chain in my hometown,
|which came in around the time everyone started talking about gluten
|sensitivity. We were trained as servers to describe our flour as
|easier to digest, and having more protein. Someone asked if more
|protein meant more gluten, and the trainer said that it didn't matter
|about gluten content, people were eating at most a third of the bread
|they would be eating at any other pizza place, so it would always be
|easier to digest.
|u/johnny_51N5 - 45 minutes
|
|Lol yeah. People are so fucking uninformed. Gluten RARELY is the
|Problem. Except if you have CELIAC DISEASE. Then yeah... DON'T EAT IT.
|Otherwise it could just be fructans which can cause bloating and other
|symptoms. You should look into a FODMAP diet. Helps 70-80% of the
|people with IBS. That's the reason why dourdough is so much better for
|these people. Because the slow Fermentation gets rid of a a lot of the
|fructans. But also longer fermentation times or using more yeast has
|the same effect. Climate change is probably also to blame. More
|eratic weather > more fructans and other long sugars for steuctural
|integrity that is no bueno for our bowel. Since certain bacteria go
|ape shit with too much.
|u/DudebuD16 - 3 hours
|
|It's likely they are eating Italian wheat as Italian wheat is
|glyphosate free.
|u/PM_ME_SMALL__TIDDIES - 2 hours
|
|https://foodvoices.co.uk/2022/10/pasta-pasta-pasta-we-cant-get-
|enough-of-it-but-what-exactly-are-we-eating This one says Italy
|imports from Canada and has glyphosphates. https://non-
|gmoreport.com/glyphosate-weedkiller-found-in-seven-famous-italian-
|spaghetti-brands/ This one says a brand of spaghetti made with
|local Italian wheat, not canadian wheat, also has glyphosphate. Any
|source on the contrary will be appreciated.
|u/iamPendergast - 36 minutes
|
|They saw it on Facebook
|u/spazierer - 2 hours
|
|> Currently all flours with W > 350 are defined as manitoba whatever the
|production area and the variety of wheat used. Canadian in name
|only...
|u/BryanTheBIsSilent - 1 hour
|
|Ok, I live in Napoli, and I have been living here for 14 years in total.
|Nobody and I mean nobody uses Mantioba flour in pizzas. Manitoba flour
|is type 0, everybody here uses Type 00 and generally from a brand called
|Caputo. And truly mean everyone, you'll see the giant bags of it proudly
|displayed in some pizzerias. I've never even heard of Manitoba flour
|until this post.
|u/suttonsboot - 46 minutes
|
|We sell the caputo flour in work. 25kg bags and we also sell Manitoba
|Oro but in 5k bags. I never knew Manitoba was Canadian. I thought it
|was an Italian brand name 😂
|u/aignam - 23 minutes
|
|I believe they use Manitoba for the focaccia col formaggio in Recco
|u/spax570 - 3 minutes
|
|It's only used as a blend with other flours for high hydration doughs
|with +80% Water content. Manitoba flour holds water much better but
|tastes not as good. Caputo sells manitoba flour too btw.
|u/VerySluttyTurtle - 6 hours
|
|Pizza is so cheap in Italy (outside the tourist zones) and labor is
|relatively expensive in Canada, and Manitoba is in the middle of
|nowhere. I just don't see how you get wheat/flour to the nearest (very
|low volume) port, and ship it around the world, for it to then be sold
|in a country where a whole pizza can cost 1/3 to 1/4 the price of one in
|Manitoba, or a slice for a couple euros. But then again, I'm not a
|logistics manager
|u/TheLastRulerofMerv - 6 hours
|
|The flour itself is high in insoluble protein which makes it very
|gluten rich and starch poor. The reason the wheat is like that is
|because of Manitoba's climate and general soil. So it is prized in
|Italy for its leavening ability, which makes it perfect for doughs
|that make Neapolitan pizza in particular. I had no idea until my SO's
|friend's boyfriend came here from Italy (we are in BC). We got to
|talking, and I mentioned Manitoba in passing - how we are thankful to
|be here in BC in the winter instead of a place like Manitoba. His eyes
|lit up and he talked about how Manitoba wheat / flour is a big deal in
|Italy. So I looked it up, and sure enough it is.
|u/smn2020 - 5 hours
|
|when you get obsessed with making the perfect pizza you come to
|appreciate how different flours can be. It's the same if you make
|fries at home with the different types of potatoes.
|u/SpiritOne - 2 hours
|
|started making my own pizzas, and I feel like I’ve got a great
|handle on my sauces, but always looking for better toppings and
|dough recipes. Currently using a Ken forkish recipe that works
|great for the dough. I use 00 King Arthur right now. I’ll have to
|look for some from Manitoba. Fun pizza. I had some leftover
|roasted red pepper cream sauce I made for scallops, that makes an
|incredible margherita pizza.
|u/Jlocke98 - 1 hour
|
|You can always buy pure gluten powder to fortify AP flour
|u/Il_Rich - 2 hours
|
|>roasted red pepper cream sauce >margherita pizza. I don't
|think you know what a "Margherita" pizza is
|u/SpiritOne - 2 hours
|
|I do, but it’s okay to do a spin on things.
|u/Il_Rich - 2 hours
|
|A Margherita pizza is a pizza with a specific set of
|toppings. If you alter it, it's not a Margherita anymore
|u/Final_Priest - 1 hour
|
|What they probably meant, is that they proceeded as usual
|to make Margherita, but substituting or adding an
|ingredient. This is a useful way to describe food. Like
|aglio e olio, with capers. Or carbonara, but with mince
|meat instead of guanciale/bacon. Yes they may be
|bastardizing the recipe but that's the way to describe
|what they make.
|u/PurpleBee7240 - 5 hours
|
|Hawaiian pizza is delicious if it’s done right. Deep dish however,
|is a fucking atrocity.
|u/Pscagoyf - 6 hours
|
|The catch fish in Norway, gut it China, can it in Mexico and sell it
|in Sweden. International shipping is a trip.
|u/Impossible_Angle752 - 2 hours
|
|I can't remember exactly why, but shipping in and out of China is
|artificially cheap. There's a company that makes door handles and
|locks. They make the parts in the US, ship them to China for
|assembly and then back to the US to be packaged.
|u/Pscagoyf - 2 hours
|
|I think the key is that these ships are going there anyway, so
|every container after a certain point is profit. Edit: also
|exploitative labour practices.
|u/roguemenace - 1 hour
|
|>I can't remember exactly why, but shipping in and out of China is
|artificially cheap. That's only for postal shipping, not freight
|and is due to them grabbing been classified very generously for
|their development level.
|u/JuventAussie - 2 hours
|
|When the international postal system was developed there were cost
|sharing agreements put in place so each country covered the cost
|of domestic shipping of letters and parcels. The world was divided
|into categories for cost contribution and China was put in the
|developing world so the shipping from China was low. China has
|managed to avoid changing categories for decades. The large
|number of full container ships need cargo to cover their otherwise
|empty ships so the cost is low to ship to China.
|u/onlyAlex87 - 4 hours
|
|Global shipping is on a whole other level and is extremely cheap: You
|can grow cotton in one part of the world, ship it to another part to
|be turned into fabric, ship somewhere else to be sewn into t-shirts,
|shipped elsewhere to have a design printed on it, then shipped to your
|own country and sold for $10. Otherwise while yes Canada has rather
|high labour costs, it is also rich enough to have very modern farming
|using lots of advanced and expensive equipment that does most of the
|work in place of raw labour.
|u/radicalfrenchfrie - 2 hours
|
|tbf this doesn’t actually say it’s primarily used so I‘d guess it’s
|likely that the cheaper pizzas in Italy would not be made with
|expensive canadian flour
|u/NotSoGreatGatsby - 1 hour
|
|That is because the post is wrong. It is the wheat that is shipped,
|which is then milled in Italy. Shipping wheat at large volume is far
|easier than shipping flour, the latter being a powder (harder to
|handle), and white in colour so susceptible to discolouration/taints
|etc. Wheat is far easier to ship. This will be Canadian wheat being
|shipped to Italy, for milling into flour in Italy. It is true that the
|quality of the wheat is excellent for pizza making and indeed as a
|bread flour.
|u/MoldyFungi - 1 hour
|
|Read the article. It mentions that manitoba flour is just a name for a
|type of high gluten flour that originated there and has no longer
|bearing on geographical location.
|u/Charles1charles2 - 45 minutes
|
|They literally say in the link that nowadays Manitoba flour is just
|the name of a kind of flour with a certain gluten content, it
|originated in Canada but it's not produced only there. There's plenty
|of Italian producers of Manitoba flour.
|u/KaizDaddy5 - 2 hours
|
|I forget the term for it but often there's some sort of trade deficit
|where you already have logistics running goods one way, and it doesn't
|make sense to send the transports back empty.
|u/Odd-Hurry-2948 - 2 hours
|
|It might not have started as a way to make a profit it could have been
|a situation of we have an empty ship now that we unloaded we might as
|well ship something back just to cover fuel costs
|u/strangelove4564 - 2 hours
|
|Strange to think the grain probably ships through the [Port of
|Churchill](https://en.wikipedia.org/wiki/Port_of_Churchill). Imagine
|your pizza ingredients going right through the polar bear capital of
|Canada.
|u/aBeerOrTwelve - 2 hours
|
|Much more likely to be shipped to Thunder Bay by rail and then
|shipped from there by ship through the Great Lakes and the St.
|Lawrence seaway.
|u/Likesdirt - 2 hours
|
|It's not really in operation any more for grain shipping. But still
|pretty remarkable! https://www.manitobacooperator.ca/news-
|opinion/news/port-of-churchill-charts-new-course/
|u/aglock - 5 hours
|
|It's possible that the wheat is 'highly prized' just cause it's
|expensive. Lots of inferior food is considered fancy or high class
|because it's expensive.
|u/topsyturvy76 - 2 hours
|
|Psst .. hate to point it out but with conversion rates, a couple euros
|is about the same as a slice in Canada
|u/VerySluttyTurtle - 2 hours
|
|Yeah. I wasn't sure what to go with for a slice price. When I was
|there a whole pizza was about 5 euros, but its been a while
|u/topsyturvy76 - 2 hours
|
|Again sorry, 5 euros could also buy you a walk-in whole 1-3
|topping pizza in Canada
|u/VerySluttyTurtle - 1 hour
|
|Not the same Canada I visited. Rural Canada is EXPENSIVE Thats
|7.50 Canadian. Find me a whole walk-in 3 topping pizza in
|Manitoba for $7.50
|u/Due-Garage-4812 - 4 hours
|
|Pretty sure this has been posted before and it was pointed out it's
|inaccurate, but I don't remember the exact reason.
|u/Name11ess - 22 minutes
|
|According to the AVPN, here are the rules on the usage of flour to
|make a real Neapolitan pizza : A. Flour : highly refined flour which
|has been milled to standard “00” (doppio zero). The flour has an
|almost talcum-powder like appearance, white, fine and is completely
|free of bran or germ. A small amount of wheat flour type "0"
|(Manitoba) is allowed to be added providing the percentage ranges from
|5 to 20%. This variation is dependent on the external temperature and
|is used to enforce the ‘00’ flour and not replace it.
|u/bigbangbilly - 6 hours
|
|Kinda ironic since Canada is the birthplace of Hawaiian pizza aka
|Pineapple on pizza
|u/TheLastRulerofMerv - 6 hours
|
|The Canadian prairies just have this climate that is very ideal for
|protein rich pulses and grain varieties. Apparently Canadian lentils
|are so popular in India that they put tariffs on it because it was
|eating into their lentil production. Beans too, Canadian pinto beans
|are big down in Mexico / Latin America. I definitely can see the
|irony with this. The country that bastardized pizza makes wheat so
|good that the country that invented pizza prefers it.
|u/champagne1 - 5 hours
|
|We (Canadians) may have bad taste when it comes to creating certain
|dishes, but our farmland produces some of the best quality produce
|you'll use to make better entres with. Poutine and HAWAIIAN pizza
|are best compared to nickelback. You either love them or hate them
|u/farmer_sausage - 2 hours
|
|Who the fuck hates poutine?
|u/Iceman_Raikkonen - 1 hour
|
|Or Nanaimo bars!
|u/emailforgot - 3 hours
|
|yeah those 3 months we can grow things and that knuckle deep soil
|really makes amazing produce...
|u/champagne1 - 3 hours
|
|It produces better optimism than you apparently
|u/iShakeMyHeadAtYou - 2 hours
|
|Wait, you can farm optimism?? I need to get in on this! Edit:
|appears to be a crypto thing. I will not be getting in on
|this.
|u/Impossible_Angle752 - 2 hours
|
|In Manitoba the clay goes down as far as most people care to
|dig. At least where people are putting in crops.
|u/emailforgot - 2 hours
|
|Wheat and barley aren't produce :)
|u/aBeerOrTwelve - 2 hours
|
|I think it was in Hamilton, too. You will not find a place less like
|Hawaii than Hamilton.
|u/EntropyBier - 2 hours
|
|A huge chunk of the grain for beer brewing comes from that area as well.
|u/greywolfau - 1 hour
|
|Do the Italians also call it Manitoba Sauce Cake?
|u/PoetOk1520 - 7 minutes
|
|This is absolutely not true lol I lived in Italy and all the reputable
|places use 00 flour from Caputo
|u/propagandavid - 2 hours
|
|I bet "Manitoba" sounds great in an Italian accent
|