Mulino Marino Organic Type 0 Manitoba-Style Furia Flour

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