Mlinotest Manitoba Flour "0"
Very StrongSlovenia
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.
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%.
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.
Bakes with this flour
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