Molino Bassini Manitoba
Very Strong
Soft wheat flour for enriched fermented doughs, including panettone, colomba and pandoro.
Contains: wheat
How the calculator uses this flour
- Fermentation window. With W 420 and 14.3% protein, the dough peaks after about 13 h at 22°C, inside a 6.5–22 h window. In the fridge at 4°C, it holds 11–81 h.
- Hydration range. From its specs, Pandough estimates 62–73% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Soft wheat flour for enriched fermented doughs, including panettone, colomba and pandoro.
Bakes with this flour
Loading...
Manitoba vs Primitiva Tipo 1 400
Strength
Very Strong · W 420Very Strong · W 425P/L
0.600.65+0.05Protein
14.3%14.4%+0.1%Hydration
——Maturation
——Manitoba vs Primitiva Tipo 1 400
Manitoba | ||
|---|---|---|
Strength | Very Strong · W 420 | Very Strong · W 425 |
P/L | 0.60 | 0.65+0.05 |
Protein | 14.3% | 14.4%+0.1% |
Hydration | — | — |
Maturation | — | — |