Molini Spigadoro Manitoba
Very Strong
Type 1 wheat blend with wheat germ, rye sourdough and malted wheat flour for enriched yeast doughs and pizza. It contains 14.5% protein.
Contains: wheat 1, wheat (germ), other ingredients
How the calculator uses this flour
- Fermentation window. With 14.5% protein, the dough peaks after about 11 h at 22°C, inside a 5.5–19 h window. In the fridge at 4°C, it holds 7–67 h.
- Hydration range. From its specs, Pandough estimates 63–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Type 1 wheat blend with wheat germ, rye sourdough and malted wheat flour for enriched yeast doughs and pizza. It contains 14.5% protein.
Bakes with this flour
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Manitoba vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
Very StrongStrongProtein
14.5%12%-2.5%Hydration
——Maturation
——Manitoba vs 3 Malts & Sunflower Organic Brown Flour (705)
Manitoba | ||
|---|---|---|
Strength | Very Strong | Strong |
Protein | 14.5% | 12%-2.5% |
Hydration | — | — |
Maturation | — | — |