Tipo 0 Manitoba-style strength flour from Molino Spadoni, blended from high-protein soft wheat historically associated with North America. Spadoni's current French professional catalog lists W 300-330 for this Manitoba type 0; the Italian retail page publishes no W. Used to reinforce a weaker flour or to carry enriched doughs (brioche, focaccia, panettone) through a medium-long rise. Rarely used alone for pizza. About 13.5% protein on pack records.
Tipo 0 Manitoba-style strength flour from Molino Spadoni, blended from high-protein soft wheat historically associated with North America. Spadoni's current French professional catalog lists W 300-330 for this Manitoba type 0; the Italian retail page publishes no W. Used to reinforce a weaker flour or to carry enriched doughs (brioche, focaccia, panettone) through a medium-long rise. Rarely used alone for pizza. About 13.5% protein on pack records.
The catalog window for Molino Spadoni Farina d'America Manitoba is 5.6–18 hours at 22°C (72°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.
Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.
manitoba, high-strength, long-fermentation, reinforcing, enriched-doughs
