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high gluten · Flour guide
Strong flour · Dough that rests for days, or is very wet, is usually a good fit.
Very strong Manitoba-type tipo 0 flour for blending or NY-style and long ferments. Published alveograph strength W 390.
| Brand | Molino Dallagiovanna |
|---|---|
| Product | Manitoba |
| Category | high gluten |
| Protein | 15% |
| W-value | 390 |
| Ash | - |
| Catalogue regions | United States |
Molino Dallagiovanna Manitoba is listed at about 15% protein in the Flour Codex. Open the calculator with this flour to match hydration and ferment time to your style.
The catalogue lists W 390 for Molino Dallagiovanna Manitoba. 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.