Moka Manitoba tip "0" sits alongside Mlinotest's Manitoba 00 with 13 g protein per 100 g and the same published strength of W above 350, again without an exact figure, so 350 is a floor rather than a target. The mill recommends it for sourdough and yeasted bread, pizza, potica and demanding desserts, citing elasticity together with extensibility and a longer proof. The "0" is Mlinotest's own claim of Italian equivalence rather than a Slovenian legal type, and no ash figure is published to check it against. The origin of the wheat is not disclosed. No P/L, absorption or falling number is published, and Mlinotest gives no technical account of what separates this flour from the 00.
Moka Manitoba tip "0" sits alongside Mlinotest's Manitoba 00 with 13 g protein per 100 g and the same published strength of W above 350, again without an exact figure, so 350 is a floor rather than a target. The mill recommends it for sourdough and yeasted bread, pizza, potica and demanding desserts, citing elasticity together with extensibility and a longer proof. The "0" is Mlinotest's own claim of Italian equivalence rather than a Slovenian legal type, and no ash figure is published to check it against. The origin of the wheat is not disclosed. No P/L, absorption or falling number is published, and Mlinotest gives no technical account of what separates this flour from the 00.
A(z) Mlinotest Manitoba Flour "0" katalógus szerinti időablaka 0–47 óra 4°C-on (39°F). A Pandough az élesztőt és az időzítést ebből az időablakból, valamint a hidratáltságból, a sóból, az élesztő típusából és a tészta tényleges hőmérsékletéből becsüli meg.
A kelesztési idő függ a tészta hőmérsékletétől, az élesztő mennyiségétől, a hidratációtól, valamint a meleg és hideg kelesztés közötti megoszlástól is.
