Manitoba
Divella
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.
Optimal hydration: 60% – 70%
Strong flour with good extensibility. Handles high hydration well. Best results at the upper end of the optimal range.
Optimal fermentation: 20-32 hoursat 22°C
TestedFermentation window from flour profile data.
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Technical Specifications
Absorption | 65% |
Ash Content | 0.65% |
Divella Manitoba is a type 0 flour, W300 strength, 14.5% protein, a P/L ratio of 0.65, a recommended hydration range of 60–70%, and 65% absorption. 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. It ferments best over 24–72 hours at fridge (4°C). Best for indirect methods with biga or poolish
manitoba, strong, long-fermentation, enriched-doughs, brioche, croissant