Molini Pizzuti Manitoba Tipo 0 Strong Flour – Long Fermentation (5kg/11lbs) cutter as well as roman-style pizza

as well as roman-style pizza in teglia and pizza in pala

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

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

with a blend of bitterness and spiciness

Molini Pizzuti Manitoba Tipo 0 Strong Flour – Long Fermentation (5kg/11lbs) cutter as well as roman-style pizzaManitoba 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.