Bongiovanni Magna
Very StrongItaly
A type 0 blend for Roman-style pinsa dough. The manufacturer lists W 320–340 and 10 kg packs. The ingredient list includes rice and soy flours, malted wheat flour, dried rye sourdough and toasted soy.
Contains: wheat 0, rice, soy
How the calculator uses this flour
- Fermentation window. With W 330, the dough peaks after about 10 h at 22°C, inside a 5–17 h window. In the fridge at 4°C, it holds 4–57 h.
- Hydration range. From its specs, Pandough estimates 62–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
A type 0 blend for Roman-style pinsa dough. The manufacturer lists W 320–340 and 10 kg packs. The ingredient list includes rice and soy flours, malted wheat flour, dried rye sourdough and toasted soy.
Bakes with this flour
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Magna vs Nuvola Super
Strength
Very Strong · W 330Very Strong · W 330P/L
0.550.55Protein
—13.5%Hydration
——Maturation
—12-14h 22°CMagna vs Nuvola Super
Magna | ||
|---|---|---|
Strength | Very Strong · W 330 | Very Strong · W 330 |
P/L | 0.55 | 0.55 |
Protein | — | 13.5% |
Hydration | — | — |
Maturation | — | 12-14h 22°C |