Tipo 0
Molino Paolo Mariani
The impossible achieved - Manitoba-grade flour (W330-350) from 100% Italian wheat. Molino Mariani sources exclusively from Marche region with full traceability (QR code on each bag). High gluten and protein handles extreme hydration (up to 90% absorption). For bread, pizza, focaccia, and sourdough. Glyphosate-free, non-GMO.
Optimal hydration: 65% – 85%
Very strong flour with excellent extensibility. Handles high hydration beautifully — perfect for Neapolitan pizza and long ferments.
Optimal fermentation: 6-19 hoursat 22°C
TestedManitoba-grade flour from 100% Italian wheat. Absorbs up to 90% of weight in water. 0.1-0.2% fresh yeast. Hydration 65-85%.
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Best For
Pizza Classica
Technical Specifications
Absorption | 62% |
Ash Content | 0.65% |
Molino Paolo Mariani Tipo 0 is a type 0 flour, W350 strength, 15.5% protein, a P/L ratio of 0.55, a recommended hydration range of 65–85%, and 62% absorption. The impossible achieved - Manitoba-grade flour (W330-350) from 100% Italian wheat. Molino Mariani sources exclusively from Marche region with full traceability (QR code on each bag). High gluten and protein handles extreme hydration (up to 90% absorption). For bread, pizza, focaccia, and sourdough. Glyphosate-free, non-GMO. It ferments best over 5.7–18.5 hours at room temp (22°C). Manitoba-grade flour from 100% Italian wheat. Absorbs up to 90% of weight in water. 0.1-0.2% fresh yeast. Hydration 65-85%.
bread, pizza, sourdough, manitoba, type-0, high-hydration, italian-wheat, traceable