Molino Mariani Paolo Wheat Flour Manitaly Type 0 - 1kg
The only flour with the same quality as Canada's manitoba and a truly Italian soul!
Manitaly is indeed obtained from the mixture of strong Italian grains developed over the years by Paolo Mariani on his own farm. The quality of these grains allows for a flour of great strength and stability, suitable for long-leavening products and the conservation of sourdough.
MANITALY, the quality of manitoba flour and the taste of Italian grains.
Flour obtained from the Marche region’s where the best wheat production happens, where the extraction takes place through intermediate milling stages for which results are high-fibre and naturally less refined.
The Molino flour practises Italian wheat production using native Italian wheat nurtured for generations. In other words, this is a single origin family farm wheat and not one in a million pack of wheat from mass production.
If you are experiencing digestive issues, skin breakouts or weight gain from eating wheat products, you might want to look into where the wheat is coming from. Some people who have wheat sensitivity might not react to wheat from small scale farming. The best way to find out is to give it a try and notice how your body reacts! This wheat flour comes with another benefit of a great and unforgettable flavor.
For Making Sourdough
To improve your sourdough and crate open crumbs, try mixing this with 20 - 30% semolina. By adding semolina, it will create a very rich gluten structure with a solid texture.