Molino Denti Chia e semi
Very Strong
Flour blend for bread and pizza. Ingredients: type 1 soft wheat flour, remilled durum wheat semolina, seed mixture (11%; chia, sunflower, sesame, flax and pumpkin seeds), oat flakes (3%), dried soft wheat sourdough, potato flakes, toasted soft wheat germ, dextrose, malted soft wheat flour, spices (<2%), flour treatment agent E300 (ascorbic acid), alpha-amylase.
Contains: wheat 1, durum wheat (re-milled semolina), oat, wheat (germ), wheat germ, seeds, sugar, ascorbic acid, enzymes, other ingredients
How the calculator uses this flour
- Fermentation window. With 14.6% 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 7–67 h.
- Hydration range. From its specs, Pandough estimates 63–72% 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 1 soft wheat flour, remilled durum wheat semolina, seed mixture (11%; chia, sunflower, sesame, flax and pumpkin seeds), oat flakes (3%), dried soft wheat sourdough, potato flakes, toasted soft wheat germ, dextrose, malted soft wheat flour, spices (<2%), flour treatment agent E300 (ascorbic acid), alpha-amylase.
Bakes with this flour
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Chia e semi vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
Very StrongStrongProtein
14.6%12%-2.6%Hydration
——Maturation
——Chia e semi vs 3 Malts & Sunflower Organic Brown Flour (705)
Chia e semi | ||
|---|---|---|
Strength | Very Strong | Strong |
Protein | 14.6% | 12%-2.6% |
Hydration | — | — |
Maturation | — | — |