Farina d'America Manitoba
Molino Spadoni
A strength flour blended from high-protein North American wheat, W330 to W360 with a balanced P/L. Rarely used alone for pizza. Its job is to reinforce a weaker flour, or to carry rich doughs (panettone, brioche, focaccia) through a long rise.
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Molino Spadoni Farina d'America Manitoba is a type 0 flour, W345 strength, 13.5% protein, a P/L ratio of 0.58, and a recommended hydration range of 58–70%. A strength flour blended from high-protein North American wheat, W330 to W360 with a balanced P/L. Rarely used alone for pizza. Its job is to reinforce a weaker flour, or to carry rich doughs (panettone, brioche, focaccia) through a long rise. It ferments best over 5.6–18 hours at room temp (22°C).
manitoba, high-strength, long-fermentation, reinforcing, enriched-doughs