controlled supply chain in the journey from our wheat fields to our tables
MANITALY
The first flour entirely made from Italian wheats, 100% from Le Marche
MANITALY represents the value of our local traditions not just in the name but in its triple role played by our alimentary supply chain:
- development of the territory and the increasing value of the local producers;
- controlled supply chain in the journey from our wheat fields to our tables;
- 100% Italian quality… more precisely 100% from our Le Marche region!
TYPE ‘O’ MANITALY
The only manitoba flour entirely made from Italian wheats, 100% from our region: Le Marche.
Health, Environment and Quality. These are the key values which have inspired the creation of MANITALY and which stand for the commitment, the research and the constant attention of our Molino Paolo Mariani family.
- PACK: 1-25 kg
- W 350 - 380
- P/L 0,65 - 0,75
RECOMMENDED FOR:
BREAD
for long fermentation processes,
for preparation of biga and natural yeast
PIZZA
for doughs requiring long rising times
PASTRY
for natural yeast management and for pastry products characterized by long fermentation processes
more fibre, more taste and more digestibility
WHOLE WHEAT MANITALY
100% ITALIAN WHEATS, MILLING ‘TUTTOCORPO’
Inspired by the culture of the Northern European mills (whole wheat product expert), we have focused our research on developing a specific whole wheat flour obtained by implementing our innovative milling method ‘tuttocorpo’ exclusively conceptualized for the first time in Italy by our Molino Paolo Mariani family.
WHOLE WHEAT MANITALY
In our milling process, the fibre and the wheat germ are not initially separated from the flour and then added again in a second phase, but instead, they are milled together, fully respecting the nature of the wheat grain by leaving all its characteristics unaltered.
More fibre, more taste and more digestibility: these are the ingredients that make our WHOLE WHEAT MANITALY so unique!
- PACK: 1 - 25 kg
- W 330 - 350
- P/L 0,65 - 0,75
RECOMMENDED FOR:
BREAD
for pre-ferments and types of bread requiring medium-long rising times
PIZZA
for doughs requiring both long rising times and good stability.
Ideal to obtain products rich in flavor
PASTRY
for brioche, maritozzi (typical Italian sweet buns) and all types of pastry products requiring a good stability
UNIQUE SYMBIOSIS AMONG LAND, WHEAT AND MANKIND.
manitaly
The first flour entirely made from Italian wheats, 100% from Le Marche
manitaly