Pandough
Manitoba

Divella Manitoba

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Strong Type 0 Manitoba flour from North American and Canadian wheat. High protein content with excellent elasticity, ideal for long fermentation pastries, croissants, brioche, and pizza requiring extended rise times.

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 10 h at 22°C, inside a 5–15 h window. In the fridge at 4°C, it holds 24–72 h.
  • Hydration range. From its specs, Pandough estimates 65–75% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 65–68%.

Strong Type 0 Manitoba flour from North American and Canadian wheat. High protein content with excellent elasticity, ideal for long fermentation pastries, croissants, brioche, and pizza requiring extended rise times.

Divella Manitoba fermentation range

The catalog window for Divella Manitoba is 24–72 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.

manitoba, strong, long-fermentation, enriched-doughs, brioche, croissant

Bakes with this flour

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Technical Specifications

Absorption
65%
Ash Content
0.65%

Manitoba vs Manitoba Oro

Manitoba Oro
Manitoba Oro
Strength
Strong · W 300Very Strong · W 370
P/L
0.650.50-0.15
Protein
14.5%14%-0.5%
Hydration
——
Maturation
24-72h 4°C8-24h 22°C-32h