← Dough calculator · Flour codex
0 / high-protein · Flour guide
Strong flour · Dough that rests for days, or is very wet, is usually a good fit.
Very strong flour (official Caputo product page specs).
| Brand | Caputo |
|---|---|
| Product | Manitoba Oro |
| Category | 0 / high-protein |
| Protein | 14% |
| W-value | 360–380 |
| Ash | - |
| Catalogue regions | Argentina, Austria, Australia, Belgium, Brazil, Canada, Switzerland, Czech Republic, Germany, Denmark, Spain, France, Greece, Croatia, Ireland, Italy, Japan, Mexico, Northern Ireland, New Zealand, Poland, Portugal, Sweden, UK, United States, South Africa |
Caputo Manitoba Oro is listed at about 14% protein in the Flour Codex. Open the calculator with this flour to match hydration and ferment time to your style.
The catalogue lists W 360–380 for Caputo Manitoba Oro. Higher W flours generally handle longer ferments and wetter dough better.
Dough that rests for days, or is very wet, is usually a good fit. In the app, it scores well for: Soft Italian, Pan, tray, and deep bakes, US slice, coast, and bar.
It can work for Neapolitan depending on hydration and ferment time. Open the calculator with this flour and the Neapolitan style to start from a sensible preset.