Molino Pasini Manitoba
Molino Pasini
Strong Manitoba flour from Molino Pasini with W~380. Excellent for panettone, colomba, and enriched holiday breads. Can reinforce weaker flours by blending 20-30%. Type 0 means slightly higher extraction than 00. Not typically used pure for pizza unless seeking extreme fermentation tolerance.
Optimal hydration: 65% – 78%
Very strong flour with excellent extensibility. Handles high hydration beautifully — perfect for Neapolitan pizza and long ferments.
Optimal fermentation: 20-32 hoursat 22°C
TestedFermentation window from flour profile data.
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Technical Specifications
Absorption | 62% |
Ash Content | 0.6% |
Molino Pasini Molino Pasini Manitoba is a type 0 flour, W380 strength, 14.5% protein, a P/L ratio of 0.55, a recommended hydration range of 65–78%, and 62% absorption. Strong Manitoba flour from Molino Pasini with W~380. Excellent for panettone, colomba, and enriched holiday breads. Can reinforce weaker flours by blending 20-30%. Type 0 means slightly higher extraction than 00. Not typically used pure for pizza unless seeking extreme fermentation tolerance. It ferments best over 48–120 hours at room temp (16°C). Very strong Manitoba flour. Use for blending or extreme long fermentation.
bread, enriched-doughs, panettone, blending, very-strong, type-0