Farina ‘0’ Manitoba per Pizza 25kg (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. Apart from being used to make pizza base, this flour is also ideal for making panettone or colomba. (W350-380)