Manitoba Tipo 0
Molini Pizzuti
Strong Type 0 flour from Pizzuti with W~350. Built for long rises with impressive oven spring. Excellent for pizza with extended cold fermentation, brioche, croissant, and panettone. The 'reinforcement' flour for blending when your base flour needs more strength.
Optimal hydration: 56% – 65%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 24-48 hoursat 25°C
OfficialW350. Extended fermentation.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
0No comments yet. Be the first to share your bake.
Pandough is still early
There's one person and a lot of passion behind Pandough. I do my best to keep the data accurate, but at this scale small hiccups can happen. If you spot anything — let me know. Any form of support is hugely appreciated. Thank you for being here.
Best For
Technical Specifications
Absorption | 58% |
Ash Content | 0.65% |
Molini Pizzuti Manitoba Tipo 0 is a type 0 flour, W350 strength, 14.5% protein, a P/L ratio of 0.58, a recommended hydration range of 56–65%, and 58% absorption. Strong Type 0 flour from Pizzuti with W~350. Built for long rises with impressive oven spring. Excellent for pizza with extended cold fermentation, brioche, croissant, and panettone. The 'reinforcement' flour for blending when your base flour needs more strength. It ferments best over 24–48 hours at room temp (25°C). W350. Extended fermentation.