Industria Molitoria Perteghella Dolci Tentazioni Manitoba
Very Strong
Strong wheat flour of Italian type 00 for enriched doughs with long fermentation.
How the calculator uses this flour
- Fermentation window. With W 440 and 12.3% 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 62–73% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Strong wheat flour of Italian type 00 for enriched doughs with long fermentation.
Bakes with this flour
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Dolci Tentazioni Manitoba vs Farina tipo “00” Star
Strength
Very Strong · W 440Very Strong · W 450P/L
0.70—Protein
12.3%15%+2.7%Hydration
——Maturation
——Dolci Tentazioni Manitoba vs Farina tipo “00” Star
Dolci Tentazioni Manitoba | ||
|---|---|---|
Strength | Very Strong · W 440 | Very Strong · W 450 |
P/L | 0.70 | — |
Protein | 12.3% | 15%+2.7% |
Hydration | — | — |
Maturation | — | — |