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with only the thickest slices being chosen for retail sale
Molino Paolo Mariani has been focusing on using solely 100% Italian grains in its flour since its inception in 1905
brioches):
Crisp texture: Formulated to produce a croccante (crunchy) finish with satisfying chew
Varietal: Monocultivar (100% Correggiolo olives)
Mulino Marino Furia Italiana Type 0 Organic Manitoba Flour (5kg/11lbs) 5kg with only the thickest slicesMulino Marinos Furia Italiana is a powerful organic Manitoba style type 0 flour, created specifically for the great long fermented doughs of the Italian tradition. Milled from carefully selected Italian soft wheat on a temperature controlled Buhler Antares Plus cylinder mill, it delivers exceptional strength, stability and water absorption while preserving the natural flavour of the grain. With a W value of about 400, P L 0. 95, falling number around