Molini Pizzuti Manitoba Tipo 0 Strong Flour – Long Fermentation (5kg/11lbs) cutter Texture contrast: soft

Texture contrast: soft

This artisanal technique is closely monitored by Agrimontana’s confisage team

Molino Pasini Primitiva Integrale is a versatile whole wheat flour ideal for pastries

sticky dough

crystal-clear pour and gentle floral sweetness with a light vanilla note

Molini Pizzuti Manitoba Tipo 0 Strong Flour – Long Fermentation (5kg/11lbs) cutter Texture contrast: softManitoba is Molini Pizzutis strong Type 0 soft wheat flour, milled from a careful selection of wheat. Its high gluten content supports intensive mixing and regular, generous leaveningexactly what you want for long fermentation schedules and rich doughs. Manitobas 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.