Belbake (Lidl) Farina Manitoba di grano tenero tipo 0
StrongItaly
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.
How the calculator uses this flour
- Fermentation window. With 13% protein, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 47 h.
- Hydration range. From its specs, Pandough estimates 60–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 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
Bakes with this flour
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