Barilla Farina Integrale di Grano Tenero

Barilla Farina Integrale is a whole wheat flour for pizza, rustic bread and focaccia. It contains 12.5% protein and 11% fibre and comes in a 1 kg bag. Barilla does not publish its W strength.

Contains: wheat (wholemeal)

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

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How the calculator uses this flour

Fermentation window. The calculator expects the dough to peak after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 36 h.
Hydration range. From its specs, Pandough estimates 59–66% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–66%.

Barilla Farina Integrale is a whole wheat flour for pizza, rustic bread and focaccia. It contains 12.5% protein and 11% fibre and comes in a 1 kg bag. Barilla does not publish its W strength.

Barilla Farina Integrale di Grano Tenero fermentation range

The catalog window for Barilla Farina Integrale di Grano Tenero is 0–36 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.