Molino Paolo Mariani Delta Tipo 1 Monocultivar Flour (12.5kg/27.5lbs)

Molino Paolo Mariani Delta is a Tipo 1 Monocultivar flour designed for artisan baking, pizza, focaccia, and pastry. It is made from a single selected wheat variety and developed for versatility across different dough processes.

Monocultivar means the flour is made from a single wheat variety rather than a blend. Molino Paolo Mariani describes its Monocultivar flours as a way to give each wheat variety a clear identity, consistent behavior, and recognizable performance.

“Uno e Mezzo” means “one and a half.” Molino Paolo Mariani uses this idea to describe Delta as sitting between Tipo 1 and Tipo 2 in character, combining aromatic fiber selection and rustic flavor with balanced color, lightness, and workability.

Delta is best used for mixed-leavening bread, naturally leavened bread, baguettes, pizza in pala, Roman-style round pizza, classic medium-fermentation pizza, medium-fermentation focaccia, shortcrust pastry, and baked cookies.

Yes. Delta is suitable for pizza in pala, Roman-style round pizza, and classic pizza with medium fermentation. It is a good choice when you want a pizza dough with more wheat aroma, a golden color, and a slightly more rustic character than refined white flour.

Yes. Molino Paolo Mariani lists Delta for mixed-leavening bread, sourdough bread, and baguettes. Its W 280–300 strength makes it versatile enough for structured bread doughs and medium-length fermentation.

Delta is technically listed as a Tipo 1 flour, but Molino Paolo Mariani describes its character as sitting between Tipo 1 and Tipo 2, which is why they call it an “Uno e Mezzo” flour.

Delta is listed at W 280–300, making it a medium-strong flour suitable for bread, pizza, focaccia, and artisan doughs with medium fermentation.

Delta is listed at P/L 0.6–0.7, which indicates a balanced flour with enough structure for bread and pizza while still remaining workable.

No. It is sold in a professional 12.5kg format and designed for artisan production, but serious home bakers can also use it for bread, pizza, focaccia, and pastry.

Yes. Molino Paolo Mariani describes Delta as having a natural golden-yellow hue from the wheat variety and milling approach.

Store Delta flour in a cool, dry place, sealed tightly after opening, and away from humidity, heat, sunlight, and strong odors.