0 Manitoba
Molino Piantoni
A professional high-strength Type 0 flour for complex leavened preparations requiring exceptional gluten development. High protein content and significant water absorption make it ideal for panettone, brioche, croissants, and multi-day pizza fermentation. Can also be blended with weaker flours to boost strength.
Optimal hydration: 60% – 70%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 8-24 hoursat 22°C
TestedHigh-strength Manitoba for complex leavened products. The strong gluten structure handles extended warm fermentation well.
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Molino Piantoni 0 Manitoba is a type 0 flour, W370 strength, 14.5% protein, and a recommended hydration range of 60–70%. A professional high-strength Type 0 flour for complex leavened preparations requiring exceptional gluten development. High protein content and significant water absorption make it ideal for panettone, brioche, croissants, and multi-day pizza fermentation. Can also be blended with weaker flours to boost strength. It ferments best over 8–24 hours at room temp (22°C). High-strength Manitoba for complex leavened products. The strong gluten structure handles extended warm fermentation well.
bread, pizza, professional, type-0, manitoba, high-strength, long-rise, panettone