Molini Spigadoro Manitoba Bio
Strong
Organic type 1 wheat blend with wheat germ, wheat sourdough and malted wheat flour for enriched yeast doughs. It contains 13.6% protein.
Contains: wheat 1, wheat (germ), other ingredients
How the calculator uses this flour
- Fermentation window. With 13.6% protein, the dough peaks after about 9.5 h at 22°C, inside a 5–16 h window. In the fridge at 4°C, it holds 2.5–53 h.
- Hydration range. From its specs, Pandough estimates 61–70% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Organic type 1 wheat blend with wheat germ, wheat sourdough and malted wheat flour for enriched yeast doughs. It contains 13.6% protein.
Bakes with this flour
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Manitoba Bio vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
StrongStrongProtein
13.6%12%-1.6%Hydration
——Maturation
——Manitoba Bio vs 3 Malts & Sunflower Organic Brown Flour (705)
Manitoba Bio | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 13.6% | 12%-1.6% |
Hydration | — | — |
Maturation | — | — |