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This Manitoba Flour from Mulino Marino is a strong Type 0 flour with a high percentage of soluble proteins, which allows for greater development of gluten. This makes makes Manitoba Flour perfect for baking leavened products, such as croissants, brioche, pastries – even panettone! This flour is cylinder milled and is produced with organic soft wheat.
The Mulino Marino stone-grinding mill is located in the small Langhe village of Cossano Belbo in Piemonte. The ancient mill has been run by the Marino family since the 1950s, and they have passed down their expertise in naturally stone-grinding flour for seven generations. All Mulino Marino products are organic and their heirloom varieties of corn and wheat are naturally stone-ground to preserve the nutritional value and flavors of the grain itself.
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