Manitoba
Molino Casillo
A premium high-strength Type 0 flour made from carefully selected Italian Manitoba wheat, known for exceptional strength and elasticity. The high protein content ensures excellent gluten development for light, airy textures and superior volume in leavened goods. Ideal for panettone, croissants, brioche, and long-rise pizza - or blend with weaker flours to boost strength.
Optimal hydration: 60% – 70%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 8-24 hoursat 22°C
TestedExceptional strength for complex leavened products. The high W handles extended warm fermentation without losing structure.
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Molino Casillo Manitoba is a type 0 flour, W380 strength, 14% protein, and a recommended hydration range of 60–70%. A premium high-strength Type 0 flour made from carefully selected Italian Manitoba wheat, known for exceptional strength and elasticity. The high protein content ensures excellent gluten development for light, airy textures and superior volume in leavened goods. Ideal for panettone, croissants, brioche, and long-rise pizza - or blend with weaker flours to boost strength. It ferments best over 8–24 hours at room temp (22°C). Exceptional strength for complex leavened products. The high W handles extended warm fermentation without losing structure.
bread, pizza, professional, type-0, manitoba, high-strength, long-rise, panettone