Molino Spadoni Farina d'America Manitoba Tipo 1

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Tipo 1 Manitoba-style soft-wheat flour with 13.5% protein. Molino Spadoni makes it for sweet and savoury yeast doughs with a long rise. It retains more of the outer grain than the Tipo 0 version.

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

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How the calculator uses this flour

Fermentation window. With 13.5% protein, the dough peaks after about 9 h at 22°C, inside a 4.5–15 h window. In the fridge at 4°C, it holds 1–50 h.
Hydration range. From its specs, Pandough estimates 61–75% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Tipo 1 Manitoba-style soft-wheat flour with 13.5% protein. Molino Spadoni makes it for sweet and savoury yeast doughs with a long rise. It retains more of the outer grain than the Tipo 0 version.

Molino Spadoni Farina d'America Manitoba Tipo 1 fermentation range

The catalog window for Molino Spadoni Farina d'America Manitoba Tipo 1 is 1–50 hours at 4°C (39°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.