Molino Spadoni Farina d'America Manitoba Integrale

Italy

Stone-milled wholemeal Manitoba-style soft-wheat flour with 14.5% protein. Molino Spadoni recommends it for sweet and savoury yeast doughs with medium to long fermentation.

Contains: wheat (wholemeal)

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

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How the calculator uses this flour

Fermentation window. The calculator expects the dough to peak after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 36 h.
Hydration range. From its specs, Pandough estimates 63–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Stone-milled wholemeal Manitoba-style soft-wheat flour with 14.5% protein. Molino Spadoni recommends it for sweet and savoury yeast doughs with medium to long fermentation.

Molino Spadoni Farina d'America Manitoba Integrale fermentation range

The catalog window for Molino Spadoni Farina d'America Manitoba Integrale is 0–36 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.