Molini Pizzuti Manitoba Tipo 0 Strong Flour – Long Fermentation (5kg/11lbs) cutter Dallagiovanna is the only company

Dallagiovanna is the only company to wash wheat with water prior to slow grinding

sticky dough

0 plus is specifically crafted for high temperature pizza ovens and is ideal for medium to long fermentation times

remove excess

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

Molini Pizzuti Manitoba Tipo 0 Strong Flour – Long Fermentation (5kg/11lbs) cutter Dallagiovanna is the only companyManitoba 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.