Manitoba is Molini Pizzuti’s strong Type “0” soft-wheat flour, milled from a careful selection of wheat. Its high gluten content supports intensive mixing and regular, generous leavening—exactly what you want for long fermentation schedules and rich doughs.
Manitoba’s high strength and protein quality deliver stability during kneading and fermentation, so dough stays elastic and gassy, opening wide without tearing and baking with a lofty, even crumb.
Specifications for product Molini Pizzuti Manitoba Tipo 0 Strong Flour – Long Fermentation (5kg/11lbs)
Flour Properties
Weight
11.02 lb
Coarseness
How finely the flour is ground
Tipo 0
W Rating
The W rating measures the strength of flour and commonly ranges from 80 to 480
350
P/L
P/L is a measure of the balance between a flour's elasticity and extensibility
0,60
Protein%
16.5%
Falling Number
The Hagberg falling number is a measure of enzyme activity in flour. A lower number represents more activity.
