Manitoba Tipo 0
Molini Pizzuti
Strong Type 0 flour from Pizzuti with W~350. Built for long rises with impressive oven spring. Excellent for pizza with extended cold fermentation, brioche, croissant, and panettone. The 'reinforcement' flour for blending when your base flour needs more strength.
Optimal hydration: 56% – 65%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 24-48 hoursat 25°C
OfficialW350. Extended fermentation.
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Best For
Pizza Classica
Technical Specifications
Absorption | 58% |
Ash Content | 0.65% |
Molini Pizzuti Manitoba Tipo 0 is a type 0 flour, W350 strength, 14.5% protein, a P/L ratio of 0.58, a recommended hydration range of 56–65%, and 58% absorption. Strong Type 0 flour from Pizzuti with W~350. Built for long rises with impressive oven spring. Excellent for pizza with extended cold fermentation, brioche, croissant, and panettone. The 'reinforcement' flour for blending when your base flour needs more strength. It ferments best over 24–48 hours at room temp (25°C). W350. Extended fermentation.