Farina ‘0’ Manitoba per Pizza 5kg (W350-380) Gran Mugnaio MOLINO SPADONI

This Manitoba flour is a soft, type "0" wheat flour used throughout Italy by leading pizzaioli - widely known as the Queen of Flours. This professional flour is invaluable for baking, when compared to conventional flour, as it has the ability to withstand a very long raising time (over 24 hours required). Molino Spadoni's Manitoba actually has the highest existing baking quality - W360. Apart from being used to make pizza base, this flour is also ideal for making panettone or colomba.