Tipo 0 Manitoba from Mulino Caputo. W 360-380, P/L 0.45-0.55, 14% protein. Extra-strong flour for panettone, brioche, enriched doughs, and blending into weaker flours. Rarely used pure for pizza.
Tipo 0 Manitoba from Mulino Caputo. W 360-380, P/L 0.45-0.55, 14% protein. Extra-strong flour for panettone, brioche, enriched doughs, and blending into weaker flours. Rarely used pure for pizza.
The catalog window for Mulino Caputo Manitoba Oro is 8–24 hours at 22°C (72°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.
Pandough users most often plan about 64.5 hours for this flour in Traditional Napoletana, based on 14 bakes.
bread, enriched-doughs, panettone, blending, very-strong, professional
Ash Content | 0.55% |
Manitoba Oro | ||
|---|---|---|
Strength | Very Strong · W 370 | Very Strong · W 410 |
P/L | 0.50 | 0.60+0.10 |
Protein | 14% | 15%+1.0% |
Hydration | — | — |
Maturation | 8-24h 22°C | 18-24h 22°C+5h |
