Pandough
Manitoba

W & H Marriage & Sons Manitoba

Very StrongFlag of GBUnited Kingdom

Marriage's Manitoba very strong white from 100% Canadian spring wheat, milled in Essex. Nutrition on current trade listings is about 14.9-15.1% protein (stored 13.8 was low). Long-ferment and high-gluten pizza/bread flour. No Chopin W on Marriage's product pages.

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 12 h at 22°C, inside a 8–16 h window. In the fridge at 4°C, it holds 24–72 h.
  • Hydration range. From its specs, Pandough estimates 61–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Marriage's Manitoba very strong white from 100% Canadian spring wheat, milled in Essex. Nutrition on current trade listings is about 14.9-15.1% protein (stored 13.8 was low). Long-ferment and high-gluten pizza/bread flour. No Chopin W on Marriage's product pages.

W & H Marriage & Sons Manitoba fermentation range

The catalog window for W & H Marriage & Sons 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.

high-protein, manitoba, professional, canadian-wheat, uk, neapolitan, ny-style

Bakes with this flour

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Technical Specifications

Absorption
62%

Manitoba vs Bravo Pizza Flour

Bravo Pizza Flour
Bravo Pizza Flour
Strength
Very StrongStrong
Protein
14.9%12.5%-2.4%
Hydration
——
Maturation
8-16h 22°C—