Farina Speciale Manitoba
Granolio
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.
Optimal hydration: 60% – 68%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 10-24 hoursat 22°C
OfficialStrong Manitoba flour. Handles 10-24h warm fermentation without structural loss. 0.1-0.3% fresh yeast. Hydration 60-68%.
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Best For
Granolio Farina Speciale Manitoba is a type 0 flour, W320 strength, 14.5% protein, and a recommended hydration range of 60–68%. 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. It ferments best over 10–24 hours at room temp (22°C). Strong Manitoba flour. Handles 10-24h warm fermentation without structural loss. 0.1-0.3% fresh yeast. Hydration 60-68%.