← Dough calculator · Flour codex
00 / pizza · Flour guide
Strong flour · Dough that rests for days, or is very wet, is usually a good fit.
Stronger K Plus line, 13 g protein / 100 g, W 380; long ferment pizza and bread.
| Brand | K Plus |
|---|---|
| Product | Pšenično brašno manitoba tip 00 |
| Category | 00 / pizza |
| Protein | 13% |
| W-value | 380 |
| Ash | - |
| Catalogue regions | Croatia |
K Plus Pšenično brašno manitoba tip 00 is listed at about 13% protein in the Flour Codex. Open the calculator with this flour to match hydration and ferment time to your style.
The catalogue lists W 380 for K Plus Pšenično brašno manitoba tip 00. 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.