Molini Pizzuti Manitoba Tipo 0 Strong Flour – Long Fermentation (5kg/11lbs)
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Best by date is September 30, 2026
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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.
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Weight |
11.02 lb
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Coarseness How finely the flour is ground
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Tipo 0
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W Rating The W rating measures the strength of flour and commonly ranges from 80 to 480
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P/L P/L is a measure of the balance between a flour's elasticity and extensibility
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Protein% |
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Falling Number The Hagberg falling number is a measure of enzyme activity in flour. A lower number represents more activity.
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Data Sheet |
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Molini Pizzuti Manitoba Tipo 0 Strong Flour – Long Fermentation (5kg/11lbs)
