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Manitaly Manitoba Type ?0? Flour Made with 100% Italian Wheat 2.2 Lbs (1 kg)
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Manitaly Manitoba Type ?0? Flour Made with Features
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2.2 lbs Italian type ‘0’ soft wheat flour
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Especially suitable for the production of bread, pizza dough, focaccia and desserts with long rise times (long fermentation baking).
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HIGH GLUTEN, HIGH PROTEIN. Manitaly flour has a bread making index of W 330-350 and is classified as a strong or special flour. It can absorb 90% of its weight in water and can be added to mixes with other flour to increase strength.
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100% Italian with a transparent, traceable supply chain. Click on the QR code on package for more information
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Non GMO
About Manitaly Manitoba Type ?0? Flour Made With
"To develop a completely new and totally Italian flour, with the same characteristics of Manitoba, taking full advantage of the potential of our territory". This is what motivates the Molino Mariani Paolo to create for the first time "MANITALY": a flour with the same quality of the Canadian Manitoba, but with an entirely Italian soul. MANITALY incorporates the value of the territorial tradition not only in the name, but also in the triple function carried out by the supply chain: - Development of the territory and enhancement of local producers. - Elimination of too long transport times at uncontrolled temperatures that generate the development of mycotoxins, harmful to human health. - The nationality of the product allows to avoid energy consumption caused by the origin from a distant country such as Canada. Health, Environment and Quality. These concepts inspire the birth of MANITALY and represent the commitment, research and constant attention of Molino Mariani Paolo.
