Ramlösa Kvarn Manitoba Cream
StrongSweden
Swedish 'manitoba' - a sifted strong flour boosted with added wheat gluten plus amylase and ascorbic acid, so it punches above its 12% label protein for dough strength and water uptake. Handles 65-75% hydration and longer ferments; the gluten boost makes it the strongest in the Ramlösa range, good for very airy bread and enriched doughs. Not additive-free - choose Rustique or Saltå for a clean grist.
Contains: wheat
How the calculator uses this flour
- Fermentation window. With 12% protein, the dough peaks after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 33 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%.
Swedish 'manitoba' - a sifted strong flour boosted with added wheat gluten plus amylase and ascorbic acid, so it punches above its 12% label protein for dough strength and water uptake. Handles 65-75% hydration and longer ferments; the gluten boost makes it the strongest in the Ramlösa range, good for very airy bread and enriched doughs. Not additive-free - choose Rustique or Saltå for a clean grist.
Bakes with this flour
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Manitoba Cream vs Dala lantvete ljust mjöl
Strength
StrongStrongProtein
12%13%+1.0%Hydration
——Maturation
——Manitoba Cream vs Dala lantvete ljust mjöl
Manitoba Cream | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 12% | 13%+1.0% |
Hydration | — | — |
Maturation | — | — |