Molino Denti Curcuma e Zenzero
Strong
Flour blend for bread and pizza. Ingredients: type 1 soft wheat flour, poppy seeds (7%), spice mixture (<2%; ginger, turmeric), malt extract (barley, corn), dried soft wheat sourdough, toasted soft wheat germ, dextrose, malted soft wheat flour, flour treatment agent E300 (ascorbic acid), alpha-amylase.
Contains: wheat 1, barley, corn, wheat (germ), wheat germ, seeds, sugar, ascorbic acid, enzymes, other ingredients
How the calculator uses this flour
- Fermentation window. With 12.7% protein, the dough peaks after about 8 h at 22°C, inside a 4–13 h window. In the fridge at 4°C, it holds up to 40 h.
- Hydration range. From its specs, Pandough estimates 59–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.
Flour blend for bread and pizza. Ingredients: type 1 soft wheat flour, poppy seeds (7%), spice mixture (<2%; ginger, turmeric), malt extract (barley, corn), dried soft wheat sourdough, toasted soft wheat germ, dextrose, malted soft wheat flour, flour treatment agent E300 (ascorbic acid), alpha-amylase.
Bakes with this flour
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Curcuma e Zenzero vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
StrongStrongProtein
12.7%12%-0.7%Hydration
——Maturation
——Curcuma e Zenzero vs 3 Malts & Sunflower Organic Brown Flour (705)
Curcuma e Zenzero | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 12.7% | 12%-0.7% |
Hydration | — | — |
Maturation | — | — |