Le 5 Stagioni Manitoba W410
Le 5 Stagioni
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.
Optimal hydration: 65% – 80%
Very strong flour with excellent extensibility. Handles high hydration beautifully — perfect for Neapolitan pizza and long ferments.
Optimal fermentation: 18-24 hoursat 22°C
OfficialUp to 24h warm. W410.
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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
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Technical Specifications
Absorption | 60% |
Ash Content | 0.55% |
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