Farina Tipo "0" Manitoba

Manitoba Soft Wheat Flour Type “0”.

Soft wheat flour type “0” obtained from Manitoba wheat.

A flour produced from high-strength wheat, developed to ensure dough structure, elasticity and stability in applications that require long natural fermentation and strong dough development.

Ideal Use

Suitable for long natural fermentations, ideal for pandoro, panettone, long-fermentation bread and pizza, particularly for preparations that require strong dough stability and development.

Organoleptic Characteristics

Pleasant and characteristic aroma and taste.

Formats / Packaging

25 kg
Paper bag

Storage

Store in a clean, dry and properly ventilated environment.

Improper storage conditions may negatively affect the technological performance and yield of the flour during use.

To preserve the product’s quality and functional characteristics, it is recommended to store the flour off the floor, away from walls and distant from heat sources.

Come possiamo
supportarti?

Il nostro Molino è custode di qualità e genuinità.

Farine di qualità per pizza, pinsa, pane e pasticceria, pensate per professionisti e appassionati, con soluzioni anche biologiche e senza glutine.

Affianchiamo pizzaioli, panificatori, pasticceri e operatori del settore nella scelta della farina più adatta alle proprie lavorazioni, offrendo supporto tecnico, confronto diretto e formazione continua.

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