Type 0 Manitoba Flour 1kg | Italian High-Protein, Soft Wheat Flour for Bread, Pizza & Pastry | Ideal for Artisan Baking & Long Fermentation

Very tasty flour, made perfect white bread tonight. Crunchy texture outside, fluffy and light in the middle. Extremely impressed.

Very good

Good for feeding my sourdough starter with from a dehydrated starter, a bit expensive. but my sourdough starter is now very active and it didn't take too many feedings.

Made a lovely pizza dough, well worth the money. Beautiful texture, soft inside and crispy outside.

Very good quality !

Good flour

I bought this flour specifically for making homemade pizza and bread, and it has worked brilliantly every time. The high protein content gives the dough great structure and elasticity, making it much easier to knead and shape compared to regular plain flour. After a long rise, the dough turns out light, airy and smooth, with a lovely chewy texture once baked. It’s also great for focaccia loaves, as it holds moisture well and gives a lovely open crumb. Even my pastries turned out lighter and softer than usual.

very good for home made bread