Mulino CaputoManitoba Oro
Extra-strong Manitoba flour for enriched doughs and blending. Caputo publishes W 360 to 380 and 14% protein. Perfect for panettone, brioche and croissants, where the dough has to carry butter, sugar and eggs and still rise. Blend it in at 20 to 30% to lift a weaker flour rather than using it alone: at this strength a pure pizza dough fights back. A baker's fix for a dough that keeps collapsing.
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
Technical Specifications
Ash Content | 0.55% |
Community Ratings
1Based on 1 community bake
Mulino Caputo Manitoba Oro is a type 0 flour, W370 strength, 14% protein, a P/L ratio of 0.50, and a recommended hydration range of 69–80%. Extra-strong Manitoba flour for enriched doughs and blending. Caputo publishes W 360 to 380 and 14% protein. Perfect for panettone, brioche and croissants, where the dough has to carry butter, sugar and eggs and still rise. Blend it in at 20 to 30% to lift a weaker flour rather than using it alone: at this strength a pure pizza dough fights back. A baker's fix for a dough that keeps collapsing. 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