Pandough
Farina Speciale Manitoba

Granolio Farina Speciale Manitoba

StrongFlag of HRCroatia

Croatia's strongest pizza-suitable flour. Canadian Manitoba wheat milled by Granolio in Croatia. Designed for doughs resting 10-24h without structural loss. Ideal for long cold fermentation Neapolitan pizza, panettone, focaccia, and baguette.

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 9.5 h at 22°C, inside a 5–16 h window. In the fridge at 4°C, it holds 24–72 h.
  • Hydration range. From its specs, Pandough estimates 62–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Croatia's strongest pizza-suitable flour. Canadian Manitoba wheat milled by Granolio in Croatia. Designed for doughs resting 10-24h without structural loss. Ideal for long cold fermentation Neapolitan pizza, panettone, focaccia, and baguette.

Granolio Farina Speciale Manitoba fermentation range

The catalog window for Granolio Farina Speciale 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.

pizza, type-0, croatian, high-protein, long-rise, manitoba

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Farina Speciale Manitoba vs Eterea

Eterea
Eterea
Strength
Strong · W 320Strong · W 320
P/L
—0.60
Protein
14.5%13.5%-1.0%
Hydration
——
Maturation
4.8-15.5h 22°C4.8-15.5h 22°C