Belbake (Lidl) Farina Manitoba di grano tenero tipo 0
SilnáItálie
Manitoba is a style name rather than a protected one: it means a strong flour milled from high protein wheat, and bakers use it to lift a weaker flour rather than on its own. At 13% protein this is the strongest thing Lidl Italy puts on the shelf, and blended at 20 to 30% into the Belbake tipo 0 it buys real staying power for a long ferment. Used alone it makes a tough, chewy base that fights back when you stretch it. No W is published, which for a Manitoba is precisely the number you would want.
Jak kalkulačka tuto mouku používá
- Okno kynutí. S 13 % bílkovin dosahuje těsto vrcholu po přibližně 8,5 h při 22°C, v rozmezí 4,5–14 h. V lednici při 4°C vydrží až 47 h.
- Rozsah hydratace Podle specifikací odhaduje Pandough 60–68 % vody a tam začíná hydratační pásmo kalkulačky. Pro Tradiční Napoletana v domácí troubě při 290°C doporučuje 64–68 %.
Manitoba is a style name rather than a protected one: it means a strong flour milled from high protein wheat, and bakers use it to lift a weaker flour rather than on its own. At 13% protein this is the strongest thing Lidl Italy puts on the shelf, and blended at 20 to 30% into the Belbake tipo 0 it buys real staying power for a long ferment. Used alone it makes a tough, chewy base that fights back when you stretch it. No W is published, which for a Manitoba is precisely the number you would want.
manitoba, blending, lidl, belbake, private-label, type-0, italian, high-protein
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