Dorfner Mühle Manitoba Pizzamehl Tipo 0
Very StrongGermany
Dorfner mill page for Manitoba / Pizzamehl Tipo 0: W 390-410, protein at least 14%, P/L 0.45-0.65, wet gluten over 35%. 2.5 kg and 5 kg. Straubing mill, Gäuboden wheat. This is not the generic Dorfner Pizzamehl (wheat plus dunst, no published W or protein number).
How the calculator uses this flour
- Fermentation window. With W 400 and 14% protein, the dough peaks after about 16 h at 22°C, inside a 8–28 h window. In the fridge at 4°C, it holds 17–109 h.
- Hydration range. From its specs, Pandough estimates 60–76% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Dorfner mill page for Manitoba / Pizzamehl Tipo 0: W 390-410, protein at least 14%, P/L 0.45-0.65, wet gluten over 35%. 2.5 kg and 5 kg. Straubing mill, Gäuboden wheat. This is not the generic Dorfner Pizzamehl (wheat plus dunst, no published W or protein number).
Bakes with this flour
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Manitoba Pizzamehl Tipo 0 vs Corona Manitoba
Strength
Very Strong · W 400Very Strong · W 400P/L
0.550.70+0.15Protein
14%12.2%-1.8%Hydration
——Maturation
——Manitoba Pizzamehl Tipo 0 vs Corona Manitoba
Manitoba Pizzamehl Tipo 0 | ||
|---|---|---|
Strength | Very Strong · W 400 | Very Strong · W 400 |
P/L | 0.55 | 0.70+0.15 |
Protein | 14% | 12.2%-1.8% |
Hydration | — | — |
Maturation | — | — |