Hofbräuhaus Kunstmühle Manitobamehl Type 550
StrongGermany
Strong flour made from Bavarian elite wheat, for pizza and bread. Manitoba describes its baking strength; this flour is milled from Bavarian grain. Protein: 13%.
How the calculator uses this flour
- Fermentation window. With 13% protein, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 47 h.
- Hydration range. From its specs, Pandough estimates 60–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Strong flour made from Bavarian elite wheat, for pizza and bread. Manitoba describes its baking strength; this flour is milled from Bavarian grain. Protein: 13%.
Bakes with this flour
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Manitobamehl Type 550 vs Bio Weizenmehl Type 550
Strength
StrongStrong · W 290Protein
13%12.1%-0.9%Hydration
——Maturation
——Manitobamehl Type 550 vs Bio Weizenmehl Type 550
Manitobamehl Type 550 | ||
|---|---|---|
Strength | Strong | Strong · W 290 |
Protein | 13% | 12.1%-0.9% |
Hydration | — | — |
Maturation | — | — |