Mariani Integrale
Molino Paolo Mariani
Whole wheat flour from Mariani using the best wheat varieties from Marche and Emilia-Romagna. High stability and superior aroma even as whole wheat. Works for bread and pizza with short to medium rising times. Blend with Manitaly for stronger performance.
Optimal hydration: 65% – 78%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 6-24 hoursat 22°C
Tested100% Italian whole wheat with high stability. Short to medium rise times.
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Technical Specifications
Absorption | 65% |
Ash Content | 1.7% |
Molino Paolo Mariani Mariani Integrale is a type wholemeal flour, 13% protein, a recommended hydration range of 65–78%, and 65% absorption. Whole wheat flour from Mariani using the best wheat varieties from Marche and Emilia-Romagna. High stability and superior aroma even as whole wheat. Works for bread and pizza with short to medium rising times. Blend with Manitaly for stronger performance. It ferments best over 6–24 hours at room temp (22°C). 100% Italian whole wheat with high stability. Short to medium rise times.