Tipo 0 Manitoba-style strength flour from Molino Spadoni, blended from high-protein soft wheat historically associated with North America. Spadoni's current French professional catalog lists W 300-330 for this Manitoba type 0; the Italian retail page publishes no W. Used to reinforce a weaker flour or to carry enriched doughs (brioche, focaccia, panettone) through a medium-long rise. Rarely used alone for pizza. About 13.5% protein on pack records.
Tipo 0 Manitoba-style strength flour from Molino Spadoni, blended from high-protein soft wheat historically associated with North America. Spadoni's current French professional catalog lists W 300-330 for this Manitoba type 0; the Italian retail page publishes no W. Used to reinforce a weaker flour or to carry enriched doughs (brioche, focaccia, panettone) through a medium-long rise. Rarely used alone for pizza. About 13.5% protein on pack records.
Katalogové okno pro Molino Spadoni Farina d'America Manitoba je 5.6–18 hodin při 22 °C (72 °F). Pandough odhaduje droždí a časování na základě tohoto okna, tvé hydratace, soli, typu droždí a teplot, kterým je těsto skutečně vystaveno.
Doba kynutí závisí také na teplotě těsta, množství droždí, hydrataci a poměru mezi teplým a studeným kynutím.
manitoba, high-strength, long-fermentation, reinforcing, enriched-doughs
