Molino Scoppettuolo Manitoba
Very StrongItaly
Molino Scoppettuolo Manitoba is an Italian type 0 soft wheat flour with 15.5% protein and W 420. It is intended for croissants, baba, sfogliatelle and biga preferments, and for blending with weaker flours. Available in 1 kg, 5 kg and 25 kg bags, it serves home bakers, bakeries and pastry kitchens. Its sole ingredient is soft wheat flour.
How the calculator uses this flour
- Fermentation window. With W 420 and 15.5% 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 62–73% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Molino Scoppettuolo Manitoba is an Italian type 0 soft wheat flour with 15.5% protein and W 420. It is intended for croissants, baba, sfogliatelle and biga preferments, and for blending with weaker flours. Available in 1 kg, 5 kg and 25 kg bags, it serves home bakers, bakeries and pastry kitchens. Its sole ingredient is soft wheat flour.
Bakes with this flour
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Technical Specifications
Falling Number | 350–450s |