Molino Colombo Tirolese
Bread flour blend. Ingredients: type 00 soft wheat flour, wholemeal rye flour, sunflower seeds, sesame seeds, wholemeal soft wheat flour, flax seeds, buckwheat flour, millet seeds, dark barley malt, dried wheat sourdough, malted cereal flour, flour treatment agent E300 (ascorbic acid), alpha-amylase.
Contains: wheat 00, rye (wholemeal), buckwheat, other grain, barley, wheat (wholemeal), seeds, enzymes, ascorbic acid, other ingredients
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 h.
- Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
Bread flour blend. Ingredients: type 00 soft wheat flour, wholemeal rye flour, sunflower seeds, sesame seeds, wholemeal soft wheat flour, flax seeds, buckwheat flour, millet seeds, dark barley malt, dried wheat sourdough, malted cereal flour, flour treatment agent E300 (ascorbic acid), alpha-amylase.
Bakes with this flour
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Tirolese vs "00" Extra Fine
Strength
—StrongP/L
—0.55Protein
17%12.5%-4.5%Hydration
——Maturation
—3.8-11.8h 22°CTirolese vs "00" Extra Fine
Tirolese | ||
|---|---|---|
Strength | — | Strong |
P/L | — | 0.55 |
Protein | 17% | 12.5%-4.5% |
Hydration | — | — |
Maturation | — | 3.8-11.8h 22°C |