Molino Denti Infibra +
Very Strong
Flour blend for bread and pizza. Ingredients: soft wheat flour, toasted wheat bran mixture (toasted fine wheat bran, toasted wheat bran), toasted soft wheat germ.
Contains: wheat, wheat (bran), wheat (germ), wheat germ
How the calculator uses this flour
- Fermentation window. With 15% protein, the dough peaks after about 12 h at 22°C, inside a 6.5–21 h window. In the fridge at 4°C, it holds 9.5–76 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: soft wheat flour, toasted wheat bran mixture (toasted fine wheat bran, toasted wheat bran), toasted soft wheat germ.
Bakes with this flour
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Infibra + vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
Very StrongStrongProtein
15%12%-3.0%Hydration
——Maturation
——Infibra + vs 3 Malts & Sunflower Organic Brown Flour (705)
Infibra + | ||
|---|---|---|
Strength | Very Strong | Strong |
Protein | 15% | 12%-3.0% |
Hydration | — | — |
Maturation | — | — |