Molino Dallagiovanna Manitoba Tipo 0
Very StrongItaly
Wheat flour with added gluten for bread and long-fermented pizza dough.
Contains: wheat 0, wheat gluten
How the calculator uses this flour
- Fermentation window. With W 390 and 15% 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%.
Wheat flour with added gluten for bread and long-fermented pizza dough.
Bakes with this flour
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Manitoba Tipo 0 vs Anima di Grano Slow Manitoba
Strength
Very Strong · W 390Very Strong · W 390P/L
0.600.65+0.05Protein
15%14%-1.0%Hydration
——Maturation
——Manitoba Tipo 0 vs Anima di Grano Slow Manitoba
Manitoba Tipo 0 | ||
|---|---|---|
Strength | Very Strong · W 390 | Very Strong · W 390 |
P/L | 0.60 | 0.65+0.05 |
Protein | 15% | 14%-1.0% |
Hydration | — | — |
Maturation | — | — |