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Ships within 48 hours · Estimated delivery Jul 28 - Aug 2
Texture contrast: soft
sticky dough
Dallagiovanna is the only company to wash wheat with water prior to slow grinding
This artisanal technique is closely monitored by Agrimontana’s confisage team
0 plus is specifically crafted for high temperature pizza ovens and is ideal for medium to long fermentation times
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.
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