Molini Pivetti Professional Azzurra Tipo Manitoba
Very Strong
Soft wheat type 0 flour for bread. W 360-390. It contains 13.5% protein.
How the calculator uses this flour
- Fermentation window. With W 375 and 13.5% protein, the dough peaks after about 13 h at 22°C, inside a 6.5–21 h window. In the fridge at 4°C, it holds 11–78 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%.
Soft wheat type 0 flour for bread. W 360-390. It contains 13.5% protein.
Bakes with this flour
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Professional Azzurra Tipo Manitoba vs Anima di Grano Slow Tipo 0 4
Strength
Very Strong · W 375Very Strong · W 375P/L
0.630.65+0.03Protein
13.5%13%-0.5%Hydration
——Maturation
——Professional Azzurra Tipo Manitoba vs Anima di Grano Slow Tipo 0 4
Professional Azzurra Tipo Manitoba | ||
|---|---|---|
Strength | Very Strong · W 375 | Very Strong · W 375 |
P/L | 0.63 | 0.65+0.03 |
Protein | 13.5% | 13%-0.5% |
Hydration | — | — |
Maturation | — | — |