Dallagiovanna Manitoba Type '0' Strong Bread & Pizza Flour 10kg
Product Information
One of the strongest flours in the Dallagiovanna range. Manitoba type "0" is a high strength, high protein fortified wheat flour with a W value of 390 and a protein content of 15g per 100g, making it the go to choice for bakers and pizza makers who need a flour that can go the distance.
Made by Molino Dallagiovanna, one of Italy's most respected flour mills based in Gragnano Trebbiense, from carefully selected wheat with no artificial bleaching, no additives and no technological aids of any kind. Milled in Italy, made for serious dough work.
Why Manitoba?
Manitoba flour gets its name from the hard wheat varieties originally grown in the Canadian province of Manitoba, long associated with exceptionally high gluten strength. Dallagiovanna's version brings that strength together with Italian milling expertise, producing a flour with outstanding elasticity, exceptional water absorption at 60% and a dough stability of 15 minutes.
What that means in practice is a flour that handles the longest, slowest cold proves without breaking down, absorbs water generously for a well hydrated dough, and gives you the gluten network needed for a light, open, properly structured crust. Blend it with softer flours to increase strength, or use it on its own for maximum performance.
Perfect for:
Long cold prove pizza dough, sourdough pizza, high hydration doughs and any recipe that demands maximum flour strength.
Comes in a 10kg bag.
| Per 100g | |
|---|---|
| Energy KJ | 1547.0 |
| Energy kcal | 364.0 |
| Fat (g) | 0.9 |
| of which saturates (g) | 0.1 |
| Carbohydrates (g) | 73.0 |
| of which sugars (g) | 0.1 |
| Fibre (g) | 2.2 |
| Protein (g) | 15.0 |
| Salt (g) | 0.0 |
Fortified WHEAT Flour [WHEAT Flour, WHEAT Gluten, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)]
May contain Soy, Mustard and Lupin.
Product Information
One of the strongest flours in the Dallagiovanna range. Manitoba type "0" is a high strength, high protein fortified wheat flour with a W value of 390 and a protein content of 15g per 100g, making it the go to choice for bakers and pizza makers who need a flour that can go the distance.
Made by Molino Dallagiovanna, one of Italy's most respected flour mills based in Gragnano Trebbiense, from carefully selected wheat with no artificial bleaching, no additives and no technological aids of any kind. Milled in Italy, made for serious dough work.
Why Manitoba?
Manitoba flour gets its name from the hard wheat varieties originally grown in the Canadian province of Manitoba, long associated with exceptionally high gluten strength. Dallagiovanna's version brings that strength together with Italian milling expertise, producing a flour with outstanding elasticity, exceptional water absorption at 60% and a dough stability of 15 minutes.
What that means in practice is a flour that handles the longest, slowest cold proves without breaking down, absorbs water generously for a well hydrated dough, and gives you the gluten network needed for a light, open, properly structured crust. Blend it with softer flours to increase strength, or use it on its own for maximum performance.
Perfect for:
Long cold prove pizza dough, sourdough pizza, high hydration doughs and any recipe that demands maximum flour strength.
Comes in a 10kg bag.
| Per 100g | |
|---|---|
| Energy KJ | 1547.0 |
| Energy kcal | 364.0 |
| Fat (g) | 0.9 |
| of which saturates (g) | 0.1 |
| Carbohydrates (g) | 73.0 |
| of which sugars (g) | 0.1 |
| Fibre (g) | 2.2 |
| Protein (g) | 15.0 |
| Salt (g) | 0.0 |
Fortified WHEAT Flour [WHEAT Flour, WHEAT Gluten, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)]
May contain Soy, Mustard and Lupin.