Molino Paolo Mariani Manitaly Tipo 0
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.
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Technical Specifications
Absorption | 62% |
Ash Content | 0.65% |
Community Ratings
1Based on 1 community bake
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 5.4–17.5 hours at room temp (22°C). W340-360. Long fermentation.
bread, pizza, sourdough, manitoba, type-0, high-hydration, italian-wheat, traceable