Flour-Manitaly

Description

The flour that serious bakers reach for. Manitaly brings together the high strength of Manitoba flour (W 330–350) with the deep, authentic flavor of 100% Italian-grown grain — a combination that's rare to find and impossible to forget once you've baked with it.

Milled by Molino Paolo Mariani, a trusted name in Italian flour craftsmanship, Manitaly is a Tipo 0 soft wheat flour with a high protein content, making it ideal for long fermentation doughs — especially sourdough (lievito madre). The result is bread with an open crumb, a crispy crust, and that unmistakable depth of flavor you only get from quality Italian grain.