Barilla Farina Tipo 0 Manitoba

Name: Barilla Farina Tipo 0 Manitoba
Brand: Barilla
Rating: 4 (1 reviews)

Very Strong

Barilla Tipo 0 Manitoba is a soft wheat flour for pizza, bread and focaccia. It contains 13.5% protein. Barilla specifies strength above W350 and recommends it for doughs with long leavening times. It comes in a 1 kg bag.

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

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How the calculator uses this flour

Fermentation window. With 13.5% protein, the dough peaks after about 10 h at 22°C, inside a 5–17 h window. In the fridge at 4°C, it holds 3.5–58 h.
Hydration range. From its specs, Pandough estimates 60–75% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Barilla Farina Tipo 0 Manitoba fermentation range

The catalog window for Barilla Farina Tipo 0 Manitoba is 4–58 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.