Bongiovanni Core
Very StrongItaly
Bongiovanni Core: Tipo 1 soft wheat flour with selected wheat germ for Roman pizza in pala, in teglia and scrocchiarella. The 1 kg bag lists W 350 and 14.4 g protein per 100 g; the 12.5 kg sack lists W 330-350 and at least 14% protein. Both list P/L 0.60 ± 0.1, and the mill gives water absorption of at least 60%. Not a Neapolitan 00.
Contains: wheat 1, wheat germ
How the calculator uses this flour
- Fermentation window. With W 340 and 14.4% protein, the dough peaks after about 11 h at 22°C, inside a 5.5–19 h window. In the fridge at 4°C, it holds 6.5–69 h.
- Hydration range. From its specs, Pandough estimates 60–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Bongiovanni Core: Tipo 1 soft wheat flour with selected wheat germ for Roman pizza in pala, in teglia and scrocchiarella. The 1 kg bag lists W 350 and 14.4 g protein per 100 g; the 12.5 kg sack lists W 330-350 and at least 14% protein. Both list P/L 0.60 ± 0.1, and the mill gives water absorption of at least 60%. Not a Neapolitan 00.
pizza, type-1, romana, pala, teglia, wheat-germ, bongiovanni
Bakes with this flour
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Technical Specifications
Absorption | 60% |
Core vs TYPE 1 FORTE FLOUR
Strength
Very Strong · W 340Very Strong · W 340P/L
0.600.75+0.15Protein
14.4%16%+1.6%Hydration
——Maturation
—5.7-19h 22°CCore vs TYPE 1 FORTE FLOUR
Core | ||
|---|---|---|
Strength | Very Strong · W 340 | Very Strong · W 340 |
P/L | 0.60 | 0.75+0.15 |
Protein | 14.4% | 16%+1.6% |
Hydration | — | — |
Maturation | — | 5.7-19h 22°C |