Manitaly Manitoba Type ?0? Flour Made with 100% Italian Wheat 2.2 Lbs (1 kg)

Love this flour!

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

Bought this to try a new recipe for Roman pizza. Will buy it again, the results were great.

Excellent flour for Sourdough loaves. My only issue is that, more often than not, it is not shipped with a second layer of protection. The paper flour bags are usually just put in a box. One time, one of the bags was breached and flour leaked into the box. They should mitigate this by wrapping them in a plastic bag.

Muy bien producto!!

The product is perfect for long and slow fermented breads. I've used it to make ensaïmades as the high protein will give me more gluten structure when stretchingput the dough and also to ferment longer. The only problem is the price is too high for so little. This is the only flour on Amazon I've seen with a 15+% in protein which you'll need for heavily enriching breads and breads with long and slow fermentations.Hopefully Caputo will put their Manitoba flour on Amazon soon because this is a bit too much to always keep buying. Especially with the holidays around the corner and more enriched bread us made at home.

I continue to experiment with different '00, '0, and other flours to create that ultimate Neopolitan pizza crust that meets my criteria given the limitations of my oven only going to 500F. My top 3 goto flours at this time are Caputo Nuvola Super ‘0 flour, Le Farine Classica Pizzeria ’00 flour, and Paolo Mariani MANITALY ‘0 flour (Manitoba type flour). The MANITALY is really used to blend with other flours rather than as a standalone pizza flour. The MANITALY accentuates the outer crispness and dough strength that I'm looking for. Pizza is so easy to make, I don't understand why more people don't pursue making them at home.

The flour is good, but the delivery and packaging were terrible