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.
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.
The catalog window for Molino Paolo Mariani Manitaly Tipo 0 is 48–72 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.
Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.
bread, pizza, sourdough, manitoba, type-0, high-hydration, italian-wheat, traceable
Absorption | 62% |
Ash Content | 0.65% |
Molino Paolo Mariani Manitaly Tipo 0 | ||
|---|---|---|
Strength | Very Strong · W 340 | Very Strong · W 340 |
P/L | 0.55 | — |
Protein | 14% | 14% |
Hydration | — | — |
Maturation | 5.4-17.5h 22°C | 48-96h 4°C+61h |
