Manitoba Oro
Antimo Caputo
Extra-strong Manitoba flour (W~400) for enriched doughs and blending. Perfect for panettone, brioche, and croissants. Can be mixed 20-30% with weaker flours to boost strength. Not typically used pure for pizza - too strong. A baker's secret weapon for problem doughs.
Optimal hydration: 65% – 80%
Very strong flour with excellent extensibility. Handles high hydration beautifully — perfect for Neapolitan pizza and long ferments.
Optimal fermentation: 8-24 hoursat 22°C
TestedCommunity reports: 8-24h room temp for this W370+ flour.
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Comments
1This is NOT a pizza flour by itself. W370+ is way too strong. I use 20-30% blended with Pizzeria for 72h+ ferments. Also great for panettone
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Technical Specifications
Absorption | 65% |
Ash Content | 0.55% |
Antimo Caputo Manitoba Oro is a type 0 flour, W400 strength, 14.5% protein, a P/L ratio of 0.60, a recommended hydration range of 65–80%, and 65% absorption. Extra-strong Manitoba flour (W~400) for enriched doughs and blending. Perfect for panettone, brioche, and croissants. Can be mixed 20-30% with weaker flours to boost strength. Not typically used pure for pizza - too strong. A baker's secret weapon for problem doughs. It ferments best over 8–24 hours at room temp (22°C). Community reports: 8-24h room temp for this W370+ flour.
bread, enriched-doughs, panettone, blending, very-strong, professional