Mlinotest Manitoba Flour "00"
Very StrongSlovenia
Moka Manitoba tip "00" is the strongest flour Mlinotest sells to home bakers, milled in Ajdovscina from what the mill calls specially selected high quality wheat. The pack declares 14 g protein per 100 g, and the mill publishes a strength of W above 350 without giving an exact figure, so treat 350 as a floor rather than a target. Mlinotest positions it for complex leavened doughs: professional pizza, bread and enriched bakery goods, with greater water uptake than ordinary white flour and long fermentation. It calls the flour equivalent to Italian 00 but publishes no ash analysis, so that is the mill's claim, not a measurement. No P/L, absorption or falling number is published.
How the calculator uses this flour
- Fermentation window. With 14% protein, the dough peaks after about 11 h at 22°C, inside a 6–19 h window. In the fridge at 4°C, it holds 7.5–69 h.
- Hydration range. From its specs, Pandough estimates 63–72% 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 "00" is the strongest flour Mlinotest sells to home bakers, milled in Ajdovscina from what the mill calls specially selected high quality wheat. The pack declares 14 g protein per 100 g, and the mill publishes a strength of W above 350 without giving an exact figure, so treat 350 as a floor rather than a target. Mlinotest positions it for complex leavened doughs: professional pizza, bread and enriched bakery goods, with greater water uptake than ordinary white flour and long fermentation. It calls the flour equivalent to Italian 00 but publishes no ash analysis, so that is the mill's claim, not a measurement. No P/L, absorption or falling number is published.
Bakes with this flour
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Manitoba Flour "00" vs "00" Extra Fine
Strength
Very StrongStrongP/L
—0.55Protein
14%12.5%-1.5%Hydration
——Maturation
—3.8-11.8h 22°CManitoba Flour "00" vs "00" Extra Fine
Manitoba Flour "00" | ||
|---|---|---|
Strength | Very Strong | Strong |
P/L | — | 0.55 |
Protein | 14% | 12.5%-1.5% |
Hydration | — | — |
Maturation | — | 3.8-11.8h 22°C |