Il Molino ChiavazzaType 0 Manitoba Flour 1kg | Italian High-Protein, Soft Wheat Flour for Bread, Pizza & Pastry | Ideal for Artisan Baking & Long Fermentation

Made a lovely pizza dough, well worth the money. Beautiful texture, soft inside and crispy outside.

Good flour

very good for home made bread

Keeping pizza bases in the freezer has been a life-saver for me on many occasions over the years - they are wonderful for feeding unexpected guests, or for those times when I can't be bothered to cook. I make my own sourdough bases, and make a decent batch at a time - and that's what I ordered this flour for.The flour is as described and as I'd expected: not as fine as the 00 grade flour I've usually used for pizza and pasta, but finer than the rather course flour I usually use for bread. I wanted to try this grade 0 because it has an Alveo Chopin W rating of >350, which my cookbook assures me is better for pizza than the lower rated 00 flour. The W rating is a measure of how strong the flour is; and a high W number (in theory) makes the dough more resistant to over-fermentation where the gluten collapses and the dough becomes leathery. However for my pizza bases I wasn't intending to do a really long fermentation, so this was less of a consideration. The flour also contains added Calcium, iron and B vitamins (see picture).I used the flour with my sourdough starter and left it to rise for about five hours before making the bases. It rose well and was good and stretchy for forming the bases - and my freezer is now re-stocked!The current price of £4.49 for 1kg seems rather high, but the same seller has five 1kg bags for £9.98 (https://www.amazon.co.uk/Molino-Chiavazza-Type-Manitoba-Flour/dp/B0DNFMPRL9) which is better value, and that's probably How I would buy in future. Recommended!

Fantastic for home-made bread, very soft and workable. Recommended.

I make sourdough using a mixture of white and wholemeal flour and also add a little psyllium husk and seeds, so it is a challenge to obtain a well risen loaf. Using this flour, I produced a really tasty well risen loaf and if you just used this flour, you would obtain a really well risen loaf. The flour itself is of good quality, and it is fine and easy to work with. It is more expensive than the usual supermarket flour that I use, but the results are better, and you still obtain a very fresh sourdough loaf at a fraction of the price of a shop bought one.

I am a keen baker, and I have to say, this Il Molino Chiavazza is a pleasure to use. The quality is superb. I have used this to make an olive sourdough. The flour made a fantastic dough, which I slowly allowed to rise over 24 hours. The finished bread has a nice, thick crust and a soft, aerated centre. At the time of review in late June 2025, it is listed at £3.99, which for this quality is reasonably priced.

Great flour, perfect for pita bread, flatbread, piadinas, and other things (pizza base as well!), but mostly bread