American flour, Manitoba variety - type 0 - Spadoni

Bi-Weekly Questions Thread / Open Discussion : r/Pizza

Flour - type 1 - Spadoni

Molino Spadoni Farina Manitoba di Grano Tenero Tipo 1, 1000g

Brioches and Croissants - Spadoni

Paolo Mariani created ManItaly with the high quality grain from Manitoba, grown in Italy. This product expresses the traditional values, development of local producers and healthy flour characteristics. These concepts inspire the birth of MANITALY and represent the commitment, research and constant attention of Molino Mariani Paolo.The strong wheat in ManItaly is ideal for bread, pizza, and long-rising desserts. The wheat is 100% grown in Italy, specifically in the region of Marche.

Manitaly Manitoba Type ‘0’ Flour Made with 100% Italian Wheat 2.2 lbs

Manitaly Manitoba Type ?0? Flour Made with 100% Italian Wheat 2.2 Lbs (1 kg) : Grocery & Gourmet Food

Flours

Guide to Italian Flours — Nina's Pasta Project

Molino Spadoni Farina Manitoba Di Grano Tenero Tipo 1, 1000g : Grocery & Gourmet Food

Whole-grain Manitoba American Flour - Spadoni

Flours - Page 2 of 2

American Flour vs Italian Flour: Understanding the Differences and Their Applications - For The Love Of Slice