Mulino Marino Organic Type 0 Manitoba-Style Furia Flour

SKU

BB-701

In stock

From £4.53 £4.53

Mulino Marino Type "0" organic Manitoba-style "Furia" flour is milled from selected organic Italian wheat for panettone, pandoro, colomba and Italian traditional enriched breads. Mulino Marino has achieved a blend of grains after years of trials with select farmers in the Oltrepò Pavese and Tuscia regions of Italy to produce an organically grown Italian blend with very high naturally occurring (16.00%) protein and extensibility characteristics of Canadian Manitoba.

Mulino Marino recently re-named the Manitoba-style flour (for enriched breads) to "Furia Typo 0". Why Furia? Well, our friend Fausto Marino explained that Furia is named after "Furia cavallo del west", a well loved character in a children's book, a horse from the Wild West that many an Italian has grown up with. and like its namesake, Furia Typo 0 is strong and tenacious, bursting with energy, yet can be tamed to help you invigorate your bakes.

The name Manitoba derives from the Aboriginal people of the Canadian region of Manitoba. This flour has the special characteristic of forming a very high quantity of gluten during the kneading and cooking of bread. In Italy, Manitoba flours are often mixed in with Italian-produced flours in order to obtain a specific strength of dough - this blending process is carried out directly in the mills but this pure Manitoba type 0 is 100% pure and is perfect for getting really fabulous results for your panettone.

Uses: panettone, pandoro, pizza dough, focaccia, seitan, traditional Italian breads and desserts and all other products requiring long fermentation.

Ingredients: Soft wheat, calcium, iron, niacin, thiamin.

Why is this Italian now now fortified?

Allergens: gluten, traces of soy, traces of mustard

Nutritional information / 100g

Energy	349kcal / 1481kj
Fat	1.6g
...of which saturates	0.4g
Carbohydrate	67g
...of which sugars	1.7g
Fibre	3.5g
Protein	15g
Sodium	0.01g
Salt	0.03g

Flour Characteristics
Colour	Creamy White
Consistency	Powder imperceptible to the touch, slightly cohesive
Odour	Typical of wheat flour, free from strange smells (mould, fermentation etc.)
Flavour	Typical, not rancid, healthy, pleasant

Technical Specification
W	400
P/L	0.95
Protein	16%
Falling Number	300 sec

Uses: panettone, pandoro, pizza dough, focaccia, seitan, traditional Italian breads and desserts and all other products requiring long fermentation.

Ingredients: Soft wheat, calcium, iron, niacin, thiamin. Why is this Italian now now fortified?

Allergens: gluten, traces of soy, traces of mustard

Nutritional information / 100g

Energy	349kcal / 1481kj
Fat	1.6g
...of which saturates	0.4g
Carbohydrate	67g
...of which sugars	1.7g
Fibre	3.5g
Protein	15g
Sodium	0.01g
Salt	0.03g

Flour Characteristics
Colour	Creamy White
Consistency	Powder imperceptible to the touch, slightly cohesive
Odour	Typical of wheat flour, free from strange smells (mould, fermentation etc.)
Flavour	Typical, not rancid, healthy, pleasant

Technical Specification
W	400
P/L	0.95
Protein	16%
Falling Number	300 sec

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Mulino Marino Organic Type 0 Manitoba-Style Furia Flour

Supporting Documents for Download

Recipes and Guides

How to... get bigger holes in your bread

Dan Lepard

If you want holes in your bread then there are quite a few factors that affect how you exaggerate and enlarge them. So at BakeryBits we hope this discussion of the factors involved will help get you on the right track. But it's also fun and interesting when you get into it. You will see that many of these points conflict, so that’s where you have to decide what is more important to you. Do ... Read more

Recipe: Mixed wheat focaccia or naan-style bread

Dan Lepard

Get excited about Focaccianaan! A fantastic dough that combines Mulino Marino's Strong Wheat "Furia" Flour with their Sapori Antichi flour – a stone-ground organic blend of Farro (Spelt), Rye, Khorasan Kamut, and Einkorn wheat, plus Organic Italian Chickpea flour. This one dough can be used to make many differently shaped and baked breads. Shaping one dough into sticks, rolls, loaves, buns ... Read more

Brilliant Brioche Panettone Baguettes

BakeryBits

Whether for Easter or everyday, brioche is a simple yet versatile bread, perfect for making into different shapes and providing a good base for additional flavours. We've teamed up with Angus McCaig, Head Chef at The Holt, Honiton, to create an authentic brioche baguette recipe. You can make a 'plain' version, but here we've used our Aroma Panettone essential oil together with Candied Orange peel ... Read more

Italian Preferment Sourdough With Manitoba "Furia"

Dan Lepard

Crisp with a tender crumb all thanks to beautiful Mulino Marino Type 0 Manitoba "Furia" flour from Italy. One of the world’s great millers producing exceptional flour. Read more

What is Strong Flour & Which are the Best to Use?

Dan Lepard

What is… strong flour. I guess by the name strong flour has strength, but what does that mean? If a particular flour contains high-quality protein that in tests produce a elastic, resilient dough, then it’s correct to describe it as strong flour. In the USA the more straightforward term “bread flour" is used, and baking bread is what strong flour should be good for, or wherever ... Read more

What is …the meaning of the 0 numbers on Italian flour

Dan Lepard

So I’ve read that 00 Italian flour is the best for bread and pizza, is that true? Forse sì, forse no. That’s Italian for maybe yes, maybe no. With that phrase alone you can go a long way in Italy, and get into some very tricky situations. See, the thing is those zero numbers have nothing to do with the doughmaking characteristics of the flour, but really only tell how finely ... Read more