MlinotestManitoba Flour "0"
Moka Manitoba tip "0" sits alongside Mlinotest's Manitoba 00 with 13 g protein per 100 g and the same published strength of W above 350, again without an exact figure, so 350 is a floor rather than a target. The mill recommends it for sourdough and yeasted bread, pizza, potica and demanding desserts, citing elasticity together with extensibility and a longer proof. The "0" is Mlinotest's own claim of Italian equivalence rather than a Slovenian legal type, and no ash figure is published to check it against. The origin of the wheat is not disclosed. No P/L, absorption or falling number is published, and Mlinotest gives no technical account of what separates this flour from the 00.
Comments
0No comments yet. Be the first to share your bake.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Mlinotest Manitoba Flour "0" is a type 0 flour, W350 strength, and 13% protein. Moka Manitoba tip "0" sits alongside Mlinotest's Manitoba 00 with 13 g protein per 100 g and the same published strength of W above 350, again without an exact figure, so 350 is a floor rather than a target. The mill recommends it for sourdough and yeasted bread, pizza, potica and demanding desserts, citing elasticity together with extensibility and a longer proof. The "0" is Mlinotest's own claim of Italian equivalence rather than a Slovenian legal type, and no ash figure is published to check it against. The origin of the wheat is not disclosed. No P/L, absorption or falling number is published, and Mlinotest gives no technical account of what separates this flour from the 00.