Le 5 Stagioni Manitoba W410
Exceptional W410 strength Manitoba flour with added gluten for extreme applications. Use for panettone, colomba, or blending with weaker flours. Contains added gluten - not pure wheat. Farinograph stability of 17 minutes means it can withstand any abuse. Not for standard pizza use.
Comments
1dont use this alone for pizza unless you want to chew leather. 20-30% blended with a W260 flour is the move for 48h+ cold ferments
Technical Specifications
Absorption | 60% |
Ash Content | 0.55% |
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Le 5 Stagioni Le 5 Stagioni Manitoba W410 is a type 00 flour, W410 strength, 15% protein, a P/L ratio of 0.60, a recommended hydration range of 65–80%, and 60% absorption. Exceptional W410 strength Manitoba flour with added gluten for extreme applications. Use for panettone, colomba, or blending with weaker flours. Contains added gluten - not pure wheat. Farinograph stability of 17 minutes means it can withstand any abuse. Not for standard pizza use. It ferments best over 18–24 hours at room temp (22°C). Up to 24h warm. W410.
bread, enriched-doughs, panettone, blending, extremely-strong