Bongiovanni Antiqua Essenza di Mais
StrongItaly
Type 1 wheat flour blend with wholemeal Pignoletto yellow corn flour and corn flakes for tray and pan pizza and specialty breads. Published strength: W 290–310.
Contains: wheat 1, corn (wholemeal), corn
How the calculator uses this flour
- Fermentation window. With W 300, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 47 h.
- Hydration range. From its specs, Pandough estimates 60–69% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Type 1 wheat flour blend with wholemeal Pignoletto yellow corn flour and corn flakes for tray and pan pizza and specialty breads. Published strength: W 290–310.
Bakes with this flour
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Antiqua Essenza di Mais vs Infibra Tipo 1 W300
Strength
Strong · W 300Strong · W 300Protein
——Hydration
——Maturation
——Antiqua Essenza di Mais vs Infibra Tipo 1 W300
Antiqua Essenza di Mais | ||
|---|---|---|
Strength | Strong · W 300 | Strong · W 300 |
Protein | — | — |
Hydration | — | — |
Maturation | — | — |