Molino Denti Anima di Grano Slow Manitoba

Very StrongItaly

Published spec: type 0, protein 14%, W 380 to 400, P/L 0.6 to 0.7, Chopin absorption at least 57.5%. The Manitoba step of the Slow line, protein minimum 14 percent, for the longest schedules. Sold as 12.5 kg and 25 kg sacks. Molino Denti ships through its own mill shop inside Italy, with no third-party retail or export evidence, so the row is filtered to Italian bakers.

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

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How the calculator uses this flour

Fermentation window. With W 390 and 14% protein, the dough peaks after about 15 h at 22°C, inside a 7.5–27 h window. In the fridge at 4°C, it holds 16–105 h.
Hydration range. From its specs, Pandough estimates 57–79% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Molino Denti Anima di Grano Slow Manitoba fermentation range

The catalog window for Molino Denti Anima di Grano Slow Manitoba is 16–105 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.