Mancan Buckwheat

Weight
Type
  • Grown by: Samuel and Charles Stodden, Trilla, IL.
    Mancan is a mid-season buckwheat that was developed at the Agriculture Canada Research Station, Morden, Manitoba in 1973. It has a seed size 26% larger than the standard Tokyo variety.

    We mill the whole buckwheat with the hull on, and then sift to remove approximately 85% of the crushed hull material. What remains is a lightly speckled flour that retains the flavor and complexity of the hull without any gritty texture. 

    Customer Reviews

    Based on 30 reviews
    97%
    (29)
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    s
    s.g.
    delicious

    buckweat

    P
    P.W.
    Buckwheat Pancakes

    Excellent pancakes! Quick to make, quite satisfying.

    B
    B.M.S.O.
    In the Refer

    I haven’t used this flour yet…in storage [temporarily]. I will make a batch of buckwheat waffles with thick-cut oats added on top while cooking, eat a couple of squares and freeze the balance for another day [not to far off]. Also going to make some noodles…Can’t wait to taste the rich taste of this grain.

    V
    V.D.
    High quality flour

    I love this flour and will be purchasing again!

    B
    B.A.
    Not how I remember the taste

    The test pancakes cooked up perfect. I used my favorite pancake recipe and used 1/2 white flour and 1/2 buckwheat flour. Barton Spring Mills stated that this buckwheat does not taste like other suppliers buckwheat. I loved the buckwheat pancakes I had as a teenager. Unfortunately this type of buckwheat does not taste like that fondly remembered buckwheat.

    BSM Reviews

    See what customers say

    3040 reviews
    98%
    (2986)
    1%
    (45)
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    (1)
    E
    Marquis
    E.P.

    Can’t believe it’s whole grain flour you sent me, the fermentation is amazing. This flour is a stunner.

    Rye Flour

    Love the flour and the super timely delivery. Hope to visit soon. Please keep up the great work.

    I love it!

    The taste is great! Perfect texture and flavor for my tortillas. I think I'm hooked!

    Love this flour!

    I am using it in my sourdough loaves. I love the sweet undertones.

    D
    TAM 105
    D.K.
    Great for hot cross buns

    I bought TAM 105 to make hot cross buns. The enriched dough rose very well - first rising for about 3 hours, kneaded in mixed peel and diced apple for the second rise, formed the buns and let rise a third time. They are beautifully soft, tender and delicious.