Mulino Padano Farina tipo “00” Manitoba
Very Strong
Wheat flour.
How the calculator uses this flour
- Fermentation window. With W 390 and 14.5% protein, the dough peaks after about 13 h at 22°C, inside a 6.5–22 h window. In the fridge at 4°C, it holds 11–81 h.
- Hydration range. From its specs, Pandough estimates 59–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.
Wheat flour.
Bakes with this flour
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Technical Specifications
Absorption | 58% |
Farina tipo “00” Manitoba vs Americana Super
Strength
Very Strong · W 390Very Strong · W 390P/L
—0.55Protein
14.5%15.25%+0.8%Hydration
——Maturation
—6.6-21.5h 22°CFarina tipo “00” Manitoba vs Americana Super
Farina tipo “00” Manitoba | ||
|---|---|---|
Strength | Very Strong · W 390 | Very Strong · W 390 |
P/L | — | 0.55 |
Protein | 14.5% | 15.25%+0.8% |
Hydration | — | — |
Maturation | — | 6.6-21.5h 22°C |