Molino Colombo Miscela ai Grani Antichi
Very Strong
Flour blend for bread and pizza. Ingredients: type 0 soft wheat flour, farro flour, Khorasan wheat flour, rice flour, soft wheat germ, dried wheat sourdough, toasted fine soft wheat bran, malted wheat flour, flour treatment agent E300 (ascorbic acid), enzyme complex.
Contains: wheat 0, rice, khorasan wheat, other grain, wheat (bran), wheat (germ), wheat germ, enzymes, ascorbic acid, other ingredients
How the calculator uses this flour
- Fermentation window. With 13.7% protein, the dough peaks after about 10 h at 22°C, inside a 5.5–17 h window. In the fridge at 4°C, it holds 5.5–61 h.
- Hydration range. From its specs, Pandough estimates 62–71% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Flour blend for bread and pizza. Ingredients: type 0 soft wheat flour, farro flour, Khorasan wheat flour, rice flour, soft wheat germ, dried wheat sourdough, toasted fine soft wheat bran, malted wheat flour, flour treatment agent E300 (ascorbic acid), enzyme complex.
Bakes with this flour
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