Caputo Fior di Ceci
Italy
Steamed chickpea flour without additives, from Italian agriculture, for chickpea flatbread. Protein content is 22.7 g per 100 g flour.
Contains: chickpea 100%
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 3.5 h at 22°C, inside a 1–7.5 h window. In the fridge at 4°C, it holds up to 24 h.
- Hydration range. From its specs, Pandough estimates 75–85% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 75–85%.
Steamed chickpea flour without additives, from Italian agriculture, for chickpea flatbread. Protein content is 22.7 g per 100 g flour.
Bakes with this flour
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Fior di Ceci vs Bio Avena Integrale
Strength
——Protein
22.7%11%-11.7%Hydration
——Maturation
——Fior di Ceci vs Bio Avena Integrale
Fior di Ceci | ||
|---|---|---|
Strength | — | — |
Protein | 22.7% | 11%-11.7% |
Hydration | — | — |
Maturation | — | — |