Molino Paolo Mariani Manitaly 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: 18-24 hoursat 22°C
TestedW340-360. Long fermentation.
Community Ratings
1Based on 1 community bake
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Best For
Pizza Classica
Technical Specifications
Absorption | 62% |
Ash Content | 0.65% |
Molino Paolo Mariani Molino Paolo Mariani Manitaly Tipo 0 is a type 0 flour, W340 strength, 14% 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 18–24 hours at room temp (22°C). W340-360. Long fermentation.
bread, pizza, sourdough, manitoba, type-0, high-hydration, italian-wheat, traceable