Not bad, but we not like eat Manitoba's poeple.
If you see:
http://www.cibo360.it/alimentazione/cibi/cereali/derivati/farine_commercio.htm
(in italian) you could look what we intend for "manitoba"...: rich glutine
flour whit a big capacity of absorbe the water... obtained from a
mixtrure of hard grains.
Since I can't read Italian, I had Google translate the page you mention.
Unfortunately it appears to contradict your claim that you don't like to
eat Manitoba's people:
"The refined flours more possess minor an amount of fibers, proteins,
vitamins, fat people, enzymes... and one greater starch amount."
^^^^^^^^^^