Pandough
Manitoba

Molino Casillo Manitoba

Very StrongFlag of ITItaly

Casillo high-strength Tipo 0 Manitoba-style flour. Stored around W 380. For long ferments, biga/poolish, or blending into weaker pizza flours.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 16 h at 22°C, inside a 8–24 h window. In the fridge at 4°C, it holds 48–120 h.
  • Hydration range. From its specs, Pandough estimates 62–73% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Casillo high-strength Tipo 0 Manitoba-style flour. Stored around W 380. For long ferments, biga/poolish, or blending into weaker pizza flours.

Molino Casillo Manitoba fermentation range

The catalog window for Molino Casillo Manitoba is 48–120 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.

Pandough users most often plan about 42 hours for this flour in Traditional Napoletana, based on 4 bakes.

bread, pizza, professional, type-0, manitoba, high-strength, long-rise, panettone

Bakes with this flour

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Manitoba vs Molino Pasini Manitoba

Molino Pasini Manitoba
Molino Pasini Manitoba
Strength
Very Strong · W 380Very Strong · W 380
P/L
—0.55
Protein
14%14.5%+0.5%
Hydration
——
Maturation
8-24h 22°C—