Molino Pasini Manitoba
Very StrongItaly
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.
How the calculator uses this flour
- Fermentation window. With W 380 and 14.5% 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 61–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
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.
bread, enriched-doughs, panettone, blending, very-strong, type-0
Bakes with this flour
Loading...
Technical Specifications
Absorption | 62% |
Ash Content | 0.6% |
Molino Pasini Manitoba vs Manitoba
Strength
Very Strong · W 380Very Strong · W 380P/L
0.55—Protein
14.5%14%-0.5%Hydration
——Maturation
—8-24h 22°CMolino Pasini Manitoba vs Manitoba
Molino Pasini Manitoba | ||
|---|---|---|
Strength | Very Strong · W 380 | Very Strong · W 380 |
P/L | 0.55 | — |
Protein | 14.5% | 14%-0.5% |
Hydration | — | — |
Maturation | — | 8-24h 22°C |