Pandough
Manitoba Tipo 0

Molini Pizzuti Manitoba Tipo 0

Very StrongFlag of ITItaly

Tipo 0 soft wheat flour for doughs requiring long fermentation, milled from selected Italian and North American wheats.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 11 h at 22°C, inside a 5.5–19 h window. In the fridge at 4°C, it holds 48–96 h.
  • Hydration range. From its specs, Pandough estimates 58–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Tipo 0 soft wheat flour for doughs requiring long fermentation, milled from selected Italian and North American wheats.

Molini Pizzuti Manitoba Tipo 0 fermentation range

The catalog window for Molini Pizzuti Manitoba Tipo 0 is 48–96 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.

bread, pizza, enriched-doughs, manitoba, type-0, strong

Bakes with this flour

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Technical Specifications

Absorption
58%
Ash Content
0.65%

Manitoba Tipo 0 vs La 8 Plus (Speciali con Germe)

La 8 Plus (Speciali con Germe)
La 8 Plus (Speciali con Germe)
Strength
Very Strong · W 350Very Strong · W 350
P/L
0.600.60
Protein
13%14.1%+1.1%
Hydration
——
Maturation
5.7-18.5h 22°C—