Paolo Mariani
Paolo Mariani Manitaly Manitoba Type 0 Flour Made With 100% Italian Wheat 2.2 Lbs (1 kg)
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2.2 lbs Italian type ‘0’ soft wheat flour
Especially suitable for the production of bread, pizza dough, focaccia and desserts with long rise times (long fermentation baking).
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.
100% Italian with a transparent, traceable supply chain. Click on the QR code on package for more information
Non GMO -
Glyphosate-free
Product of Italy
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