Very StrongItaly
Published spec: type 0, protein 14%, W 380 to 400, P/L 0.6 to 0.7, Chopin absorption at least 57.5%. The Manitoba step of the Slow line, protein minimum 14 percent, for the longest schedules. Sold as 12.5 kg and 25 kg sacks. Molino Denti ships through its own mill shop inside Italy, with no third-party retail or export evidence, so the row is filtered to Italian bakers.
Molino Denti Anima di Grano Slow Manitoba is a type 0 flour, W390 strength, 14% protein, a P/L ratio of 0.65, and 57.5% absorption. Published spec: type 0, protein 14%, W 380 to 400, P/L 0.6 to 0.7, Chopin absorption at least 57.5%. The Manitoba step of the Slow line, protein minimum 14 percent, for the longest schedules. Sold as 12.5 kg and 25 kg sacks. Molino Denti ships through its own mill shop inside Italy, with no third-party retail or export evidence, so the row is filtered to Italian bakers.
pizza, manitoba, type-0, professional, long-ferment, high-protein
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Technical Specifications
Absorption | 57.5% |
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