Molino Denti Mais
Strong
Flour blend for bread and pizza. Ingredients: type 0 soft wheat flour treated with L-ascorbic acid, extruded corn, sunflower seeds, lupin flour, powdered sunflower oil containing milk proteins, vital wheat gluten, colouring: safflower extract (Carthamus tinctorius), toasted soft wheat germ, enzymes including lipase.
Contains: wheat 0, corn, other grain, wheat (germ), wheat germ, seeds, wheat gluten, fat, ascorbic acid, enzymes, other ingredients
How the calculator uses this flour
- Fermentation window. With 13% protein, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 47 h.
- Hydration range. From its specs, Pandough estimates 60–68% 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 0 soft wheat flour treated with L-ascorbic acid, extruded corn, sunflower seeds, lupin flour, powdered sunflower oil containing milk proteins, vital wheat gluten, colouring: safflower extract (Carthamus tinctorius), toasted soft wheat germ, enzymes including lipase.
Bakes with this flour
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