---
product_id: 68379904
title: "Manitaly Manitoba Type ?0? Flour Made with 100% Italian Wheat 2.2 Lbs (1 kg)"
brand: "molino paolo mariani"
price: "€ 54.78"
currency: EUR
in_stock: true
reviews_count: 8
category: "Molino Paolo Mariani"
url: https://www.desertcart.hr/products/68379904-manitaly-manitoba-type-0-flour-made-with-100-italian-wheat
store_origin: HR
region: Croatia
---

# 100% Italian wheat purity Absorbs 90% water for perfect dough High gluten & protein strength Manitaly Manitoba Type ?0? Flour Made with 100% Italian Wheat 2.2 Lbs (1 kg)

**Brand:** molino paolo mariani
**Price:** € 54.78
**Availability:** ✅ In Stock

## Summary

> 🌟 Elevate your baking game with Italy’s strongest flour—because ordinary just won’t rise to the occasion!

## Quick Answers

- **What is this?** Manitaly Manitoba Type ?0? Flour Made with 100% Italian Wheat 2.2 Lbs (1 kg) by molino paolo mariani
- **How much does it cost?** € 54.78 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.hr](https://www.desertcart.hr/products/68379904-manitaly-manitoba-type-0-flour-made-with-100-italian-wheat)

## Best For

- molino paolo mariani enthusiasts

## Why This Product

- Trusted molino paolo mariani brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Non-GMO & Eco-Conscious:** Crafted with health and environment in mind, reducing transport emissions by sourcing locally and avoiding harmful mycotoxins.
- • **Traceable & Transparent:** Scan the QR code for full supply chain transparency—know exactly where your flour comes from and how it’s made.
- • **Powerful Baking Performance:** High gluten and protein content (W 330-350) ensures strong, elastic dough perfect for bread, pizza, focaccia, and desserts with long fermentation.
- • **Superior Hydration Capacity:** Absorbs up to 90% of its weight in water, delivering moist, airy, and perfectly textured baked goods every time.
- • **Authentic Italian Craftsmanship:** Experience the true taste of Italy with 100% Italian wheat flour, supporting local producers and sustainable practices.

## Overview

Manitaly Manitoba Type 0 Flour is a premium 2.2 lb Italian soft wheat flour with high gluten and protein (W 330-350), ideal for bread, pizza, focaccia, and long-fermentation desserts. Made entirely in Italy with a transparent, non-GMO supply chain, it absorbs 90% water for superior dough elasticity and texture, supporting local producers and sustainable practices.

## Description

"To develop a completely new and totally Italian flour, with the same characteristics of Manitoba, taking full advantage of the potential of our territory". This is what motivates the Molino Mariani Paolo to create for the first time "MANITALY": a flour with the same quality of 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 carried out by the supply chain: - Development of the territory and enhancement of local producers. - Elimination of too long transport times at uncontrolled temperatures that generate the development of mycotoxins, harmful to human health. - The nationality of the product allows to avoid energy consumption caused by the origin from a distant country such as Canada. Health, Environment and Quality. These concepts inspire the birth of MANITALY and represent the commitment, research and constant attention of Molino Mariani Paolo.

Review: Great for Penettone - Easy to work with, soft, good quality flour for Penettone.
Review: Great flour for pasta - I was looking for an Italian flour to make pasta. My pasta turned out amazing and I’ll definitely buy this brand again. I wanted something lower in gluten and more of an Italian grade flour. It may be a bit more pricey than most flour but it’s worth it to me based on how they process their flour in Italy.

## Features

- 2.2 lbs Italian type ‘0’ soft wheat flour
- Especially suitable for the production of bread, pizza dough, focaccia and desserts with long rise times (long fermentation baking).
- HIGH GLUTEN, HIGH PROTEIN. Manitaly flour has a bread making index of W 330-350 and is classified as a strong or special flour. It can absorb 90% of its weight in water and can be added to mixes with other flour to increase strength.
- 100% Italian with a transparent, traceable supply chain. Click on the QR code on package for more information
- Non GMO

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN  | B07CWFXGWB |
| Best Sellers Rank | #26,506 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #151 in Wheat Flours & Meals |
| Customer Reviews | 4.6 4.6 out of 5 stars (461) |
| Is Discontinued By Manufacturer  | No |
| Item model number  | PM503 |
| Manufacturer  | Molino Paolo Mariani |
| Product Dimensions  | 4.33 x 2.36 x 6.3 inches; 2.2 Pounds |
| Units  | 35.36 Fluid Ounces |

## Product Details

- **Brand:** Molino Paolo Mariani
- **Item Form:** Raw
- **Item Weight:** 1 Kilograms
- **Package Weight:** 0.99 Kilograms
- **Specialty:** High Protein

## Images

![Manitaly Manitoba Type ?0? Flour Made with 100% Italian Wheat 2.2 Lbs (1 kg) - Image 1](https://m.media-amazon.com/images/I/714+Oq3vouL.jpg)

## Questions & Answers

**Q: Does this really have 30 grams of fat per serving?**
A: No, it’s a misprint on the label. Total fat is 0 grams.

**Q: Is it bleached or unbleached?**
A: Unbleached

**Q: I don't know the "w" index system.  is the 10% protein listed dry-basis, as in france, or wet-basis (e.g., 14% humidity, as in us)?**
A: W is the index of bread making capacity used to classify the flour according to its strength. A high level of W indicates a high gluten content: this means that the flour will absorb more water and the dough will rise more slowly, because the gluten mesh will be more resistant and firm.

**Q: My other question would be on ash content.  again, i'm not familiar with the italian classification system.  is there an ash % available?**
A: Hello- here is a link to the technical characteristics of Manitaly:  http://molinomarianipaolo.com/flours-for-domestic-use/?lang=en
It says ash content is 0.65%.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Great for Penettone
*by M***L on December 23, 2025*

Easy to work with, soft, good quality flour for Penettone.

### ⭐⭐⭐⭐⭐ Great flour for pasta
*by J***E on November 2, 2025*

I was looking for an Italian flour to make pasta. My pasta turned out amazing and I’ll definitely buy this brand again. I wanted something lower in gluten and more of an Italian grade flour. It may be a bit more pricey than most flour but it’s worth it to me based on how they process their flour in Italy.

### ⭐⭐⭐⭐⭐ good quality product
*by G***N on May 4, 2025*

i made pasta from this flour. it is very good quality flour, the only point it is expensive, you can get the same on different website for lower price

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*Product available on Desertcart Croatia*
*Store origin: HR*
*Last updated: 2026-03-01*