Molino Grassi 0 Manitoba
Strong
Italian type 0 wheat flour for bread doughs with longer fermentation. The mill also recommends it for blending with other flours.
How the calculator uses this flour
- Fermentation window. With 13.2% protein, the dough peaks after about 9 h at 22°C, inside a 4.5–15 h window. In the fridge at 4°C, it holds 1.5–50 h.
- Hydration range. From its specs, Pandough estimates 60–69% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Italian type 0 wheat flour for bread doughs with longer fermentation. The mill also recommends it for blending with other flours.
Bakes with this flour
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