Mlinotest Manitoba Flour "0"
Velmi silnáSlovinsko
Moka Manitoba tip "0" sits alongside Mlinotest's Manitoba 00 with 13 g protein per 100 g and the same published strength of W above 350, again without an exact figure, so 350 is a floor rather than a target. The mill recommends it for sourdough and yeasted bread, pizza, potica and demanding desserts, citing elasticity together with extensibility and a longer proof. The "0" is Mlinotest's own claim of Italian equivalence rather than a Slovenian legal type, and no ash figure is published to check it against. The origin of the wheat is not disclosed. No P/L, absorption or falling number is published, and Mlinotest gives no technical account of what separates this flour from the 00.
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 %.
Moka Manitoba tip "0" sits alongside Mlinotest's Manitoba 00 with 13 g protein per 100 g and the same published strength of W above 350, again without an exact figure, so 350 is a floor rather than a target. The mill recommends it for sourdough and yeasted bread, pizza, potica and demanding desserts, citing elasticity together with extensibility and a longer proof. The "0" is Mlinotest's own claim of Italian equivalence rather than a Slovenian legal type, and no ash figure is published to check it against. The origin of the wheat is not disclosed. No P/L, absorption or falling number is published, and Mlinotest gives no technical account of what separates this flour from the 00.
Výtvory s touto moukou
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