Published spec: protein at least 14%. The Alta Farina Manitoba from North American grain for long ferments and cold processes, protein minimum 14 percent. The mill's prose claims high water absorption, which is a recipe claim, not a published absorption figure. Sold vacuum-packed in 10 kg and 20 kg, and in 25 kg paper sacks. The mill's brochure prints a target hydration per SKU but labels it indicative process guidance, not farinograph absorption, so no absorption is recorded here.
Contains: wheat
Published spec: protein at least 14%. The Alta Farina Manitoba from North American grain for long ferments and cold processes, protein minimum 14 percent. The mill's prose claims high water absorption, which is a recipe claim, not a published absorption figure. Sold vacuum-packed in 10 kg and 20 kg, and in 25 kg paper sacks. The mill's brochure prints a target hydration per SKU but labels it indicative process guidance, not farinograph absorption, so no absorption is recorded here.
The catalog window for Molini Loizzo Manitoba is 7–70 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.
Manitoba | ||
|---|---|---|
Strength | Very Strong | — |
Protein | 14% | 4.9%-9.1% |
Hydration | — | — |
Maturation | 5.8-19.4h 22°C | 1-7.5h 22°C-8h |
