The only manitoba flour entirely made from Italian wheats, 100% from the Le Marche region in Italy.
Recommended for bread, pizza, and pastry. Â
Manitaly is obtained from the mixture of strong Italian grains developed over the years by Paolo Mariani on their own farm.  The quality of these grains allows for a flour of great strength and stability, suitable for long- leavening products and the conservation of sourdough.
MANITALY, the quality of Manitoba flour and the taste of Italian grains. Protein 14.5%.
Ingredient:Â 100% Italian grown wheat
Weight:Â 1 kg | 2.2 lb