Molino Grassi Campi Bio Manitoba Tipo 0
Very Strong
Organic Italian type 0 Manitoba wheat flour for bread and pizza doughs with longer fermentation.
How the calculator uses this flour
- Fermentation window. With W 380 and 14% 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%.
Organic Italian type 0 Manitoba wheat flour for bread and pizza doughs with longer fermentation.
Bakes with this flour
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Campi Bio Manitoba Tipo 0 vs Manitoba
Strength
Very Strong · W 380Very Strong · W 380P/L
0.65—Protein
14%14%Hydration
——Maturation
—8-24h 22°CCampi Bio Manitoba Tipo 0 vs Manitoba
Campi Bio Manitoba Tipo 0 | ||
|---|---|---|
Strength | Very Strong · W 380 | Very Strong · W 380 |
P/L | 0.65 | — |
Protein | 14% | 14% |
Hydration | — | — |
Maturation | — | 8-24h 22°C |