Shipments will be suspended from August 7 to August 21
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Shipments will be suspended from August 7 to August 21
Shipments will be suspended from August 7 to August 21
Menu
Shipments will be suspended from August 7 to August 21
Manitoba type 00 high-strength flour for high-hydration indirect doughs, pan pizza, focaccia and sourdough refreshment. W MAX 340/390, hydration up to 80%, fermentation up to 48 hours.
€2,90
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Manitoba is a high-strength 00-type flour that allows it to process high-hydration pizza doughs, withstand long fermentations and indirect kneading. Its high strength value and excellent absorption make it suitable for pan pizzas and focaccia, also used in combination with weaker flours to add structure to the dough.
Derived from a blend of fine Italian and American grains, it is perfect for refreshing sourdough. Thanks to its 13-minute stability it holds repeated refresh cycles without yielding, ensuring consistent results.
INGREDIENTI PRINCIPALI
Wheat flour type 00
DATA SHEET
✅ W: MAX 340/390
✅ P/L: 0.6
✅ Stability: 13′
✅ Fall.Num: >300″
✅ Protein: 12.9 g
✅ Sugars: 1.8 g
✅ Fiber: 2.1 g
✅ Ash: 0.55%
✅ Energy: 343 Kcal
✅ Hydration Max >85%
✅ Fermentation Max 48 hrs.
RELATED PRODUCTS
Original price was: €22,40.€19,90Current price is: €19,90.
RELATED TOPICS
Do you have any questions?
It is ideal for pan pizza, high-hydration flatbreads, biga, poolish and sourdough refreshment. Also excellent in blends with weaker flours to add structure to dough.
Yes, it holds doughs with hydration up to 85% and fermentations up to 48 hours. For starters, it is recommended to start at 75% hydration and gradually increase.
Stability and strength ensure a strong gluten mesh that holds repeated refreshment cycles without yielding, keeping the yeast active and viable.
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