Molino SpadoniFarina d'America Manitoba
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.
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Molino Spadoni Farina d'America Manitoba is a type 0 flour, W315 strength, 13.5% protein, and a recommended hydration range of 58–70%. 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.
manitoba, high-strength, long-fermentation, reinforcing, enriched-doughs