Wheat Flour Type '0' Manitaly - Paolo Mariani - 25 kg
- Technical features Protein ssmin 14.5%
- Gluten s.s.min 13.0%
- W340 - 360P / L0.60 - 0.70
- Stabilitymin 15 '
- Absorptionmin 60%
- Ashes ss max 0.65%
- Humiditymax 15,5%
"To develop a completely new and totally Italian flour, with the same characteristics as Manitoba, fully exploiting the potential of our territory".
This is what drives Molino Mariani Paolo to create "MANITALY" for the first time: a flour with the same quality as the Canadian Manitoba, but with an entirely Italian soul.
MANITALY incorporates the value of the territorial tradition not only in the name but also in the triple function performed by the supply chain:
- Territory development and enhancement of local producers.
- Elimination of too long transport times at uncontrolled temperatures that generate the development of mycotoxins, harmful to human health.
Health, Environment, and Quality.
These concepts inspire the birth of MANITALY and represent the commitment, research and constant attention of Molino Mariani Paolo.