MlinotestManitoba Flour "00"
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.
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Mlinotest Manitoba Flour "00" is a type 00 flour, W350 strength, and 14% protein. 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.