{"product_id":"manitaly-manitoba-type-0-flour-100-italian-wheat-2-2-lbs-1-kg-molino-paolo-mariani","title":"Manitaly Manitoba Type 0 Flour – 100% Italian Wheat, 2.2 lbs (1 kg) | Molino Paolo Mariani","description":"\u003ch2\u003eMeet Manitaly: Italian Manitoba-Style Flour\u003c\/h2\u003e\n\u003cp\u003eMolino Paolo Mariani introduces Manitaly, a 2.2 lb (1 kg) bag of Italian Type 0 soft wheat flour designed to echo Manitoba performance with a distinctly Italian soul. From field to oven, Manitaly embraces territorial heritage, a transparent supply chain, and a commitment to quality that fits contemporary baking needs.\u003c\/p\u003e\n\u003ch3\u003eWhy choose Manitaly?\u003c\/h3\u003e\n\u003cp\u003eManitaly blends carefully milled Italian grain with a focus on dough development. It delivers a robust gluten network and a high protein profile to support stronger doughs during longer rises, while remaining versatile for a range of recipes. With a bread‑making index of W 330–350, it is well suited to breads, pizzas, focaccias, and desserts that benefit from extended fermentation. The flour can absorb up to 90% of its weight in water, offering flexibility in hydration strategies and enabling richer crumb and flavor development. The product is Non-GMO and carries a transparent supply chain that helps you trace origin. A QR code on the packaging lets you learn more about provenance and production steps.\u003c\/p\u003e\n\u003ch3\u003eKey benefits at a glance\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e100% Italian supply chain with traceability via QR code on the package.\u003c\/li\u003e\n  \u003cli\u003eHigh gluten, high protein for resilient doughs that hold shape during long rises.\u003c\/li\u003e\n  \u003cli\u003eExcellent water absorption for flexible hydration and richer texture.\u003c\/li\u003e\n  \u003cli\u003eIdeal for bread, pizza dough, focaccia, and desserts designed for extended fermentation.\u003c\/li\u003e\n  \u003cli\u003eNon-GMO quality produced within Italy to minimize long-distance energy use.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePractical uses and techniques\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eFor rustic breads with a flavorful crust and open crumb, blend Manitaly with other flours to balance strength.\u003c\/li\u003e\n  \u003cli\u003ePizza dough benefits from a sturdy gluten network, resulting in crisp yet chewy crusts after proper fermentation.\u003c\/li\u003e\n  \u003cli\u003eFocaccia and flatbreads gain structure without sacrificing tenderness when hydrated and rested thoughtfully.\u003c\/li\u003e\n  \u003cli\u003eDesserts that rely on long fermentation or chilled yeast processes can gain stability and aroma through extended proofing.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhat’s in the bag and how to use it\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e2.2 lbs (1 kg) Italian Type 0 soft wheat flour.\u003c\/li\u003e\n  \u003cli\u003eBest for doughs that require development time and longer fermentation.\u003c\/li\u003e\n  \u003cli\u003eCan be blended with other flours to balance properties and customize results.\u003c\/li\u003e\n  \u003cli\u003e100% Italian origin with a transparent, traceable supply chain. Scan the QR code for details.\u003c\/li\u003e\n  \u003cli\u003eNon-GMO quality you can rely on for consistent baking results.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eChoosing Manitaly means opting for a flour that respects tradition while meeting today’s baking needs. Its Italian roots support local producers, reduce transport-related energy use, and emphasize quality through careful handling. Whether you bake at home or in a bakery, Manitaly offers a promising canvas for long‑fermentation projects—without promising specific outcomes, only the potential for flavorful, well‑structured results.\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: What makes Manitaly flour different from other Type 0 flours?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Manitaly is 100% Italian with a transparent supply chain and high gluten development for strong, resilient doughs.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: What baking uses suit Manitaly best?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Ideal for bread, pizza, focaccia, and desserts that benefit from long fermentation and high absorption.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Molino Paolo Mariani","offers":[{"title":"Default Title","offer_id":57045646999934,"sku":"B07CWFXGWB","price":30.26,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0990\/2935\/2830\/files\/manitaly-bag-1kg-flour.jpg?v=1772956183","url":"https:\/\/boropantry.co.uk\/products\/manitaly-manitoba-type-0-flour-100-italian-wheat-2-2-lbs-1-kg-molino-paolo-mariani","provider":"BoroPantry","version":"1.0","type":"link"}