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🌟 Elevate your baking game with Italy’s strongest secret weapon!
Manitaly Manitoba Type ‘0’ Flour is a premium 2.2 lb Italian soft wheat flour designed for long fermentation baking. With a high gluten and protein content (W 330-350), it delivers exceptional dough strength and hydration capacity (90%), ideal for bread, pizza, focaccia, and desserts. Fully traceable and non-GMO, it champions local Italian agriculture and sustainability, offering professional bakers a powerful, eco-friendly alternative to traditional Manitoba flour.
| Asin | B07CWFXGWB |
| Best Sellers Rank | #153 in Wheat Flours & Meals |
| Item Model Number | PM503 |
| Manufacturer | Molino Paolo Mariani |
| Product Dimensions | 4.33 x 2.36 x 6.3 inches; 2.2 pounds |
| Units | 35.36 Fluid Ounces |
User
Great flour
Only wish I could get a bigger bag.
User
Great flour for pasta
I was looking for an Italian flour to make pasta. My pasta turned out amazing and I’ll definitely buy this brand again.I wanted something lower in gluten and more of an Italian grade flour. It may be a bit more pricey than most flour but it’s worth it to me based on how they process their flour in Italy.
User
Perfect for baking
I use a mix of this and OO flour for my bread. It creates the perfect crust with a nice soft crumb
User
Gluten sensitive in US and not Europe but still had a reaction to this
I gave this a try since I'm gluten sensitive in the US (NOT celiac) but I can eat anything I want in Europe so I thought I should be able to eat this. Unfortunately I had a gluten reaction so I'm not sure how the ingredients or production differ from what I actually eat in Europe.
User
Excellent priduct
Mixes like a dream. No chemicals. Fabulous baguette made with it, and blueberry muffins. Fabulous crumb and moisture
User
Good quality would buy again
Made authentic Italian bread !
User
Good product
Love the product but it had a small hole and I lost some flour
User
Makes a beautiful, light loaf of bread!
This flour works great in my bread machine. Other Italian flours I have tried were all delicious but they would fall and I would get a caved in top of the loaf. I get a beautiful, delicious loaf from this flour. My recipe for 1 # loaf is 2/3 cup water, 1T olive oil, 1T sugar, 270 grams Manitaly Flour and 1 tsp SAF instant yeast. You might need to adjust the flour as I live in a very dry climate at 5400 ft elevation.
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1 month ago
1 month ago