Molino Denti Farro Integrale
Strong
Flour blend for bread and pizza. Ingredients: type 1 soft wheat flour, wholemeal farro flour (40%), dried natural soft wheat sourdough, toasted soft wheat germ, flour treatment agent E300 (ascorbic acid), alpha-amylase.
Contains: wheat 1, other grain (wholemeal), wheat (germ), wheat germ, ascorbic acid, enzymes, other ingredients
How the calculator uses this flour
- Fermentation window. With 12.9% 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 42 h.
- Hydration range. From its specs, Pandough estimates 59–68% 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, wholemeal farro flour (40%), dried natural soft wheat sourdough, toasted soft wheat germ, flour treatment agent E300 (ascorbic acid), alpha-amylase.
Bakes with this flour
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Farro Integrale vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
StrongStrongProtein
12.9%12%-0.9%Hydration
——Maturation
——Farro Integrale vs 3 Malts & Sunflower Organic Brown Flour (705)
Farro Integrale | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 12.9% | 12%-0.9% |
Hydration | — | — |
Maturation | — | — |