Molino Denti Multicereali con semi
Strong
Flour blend for bread and pizza. Ingredients: cereal mixture (87%; type 0 soft wheat flour, wholemeal soft wheat flour, oat flakes, corn flake flour, barley flour, rye flour, malted barley flour), toasted soy granules, seed mixture (7%; sesame seeds, sunflower seeds, flax seeds), salt (1.7%), vital wheat gluten, dextrose, toasted wheat germ, malted soft wheat flour, flour treatment agent E300 (ascorbic acid), alpha-amylase.
Contains: wheat, barley, rye, oat, soy, corn, wheat (wholemeal), wheat (germ), wheat germ, seeds, salt, wheat gluten, sugar, ascorbic acid, enzymes, other ingredients
This mix already contains salt
When you bake with it, the calculator counts it and lists only what you add to the mix.
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: cereal mixture (87%; type 0 soft wheat flour, wholemeal soft wheat flour, oat flakes, corn flake flour, barley flour, rye flour, malted barley flour), toasted soy granules, seed mixture (7%; sesame seeds, sunflower seeds, flax seeds), salt (1.7%), vital wheat gluten, dextrose, toasted wheat germ, malted soft wheat flour, flour treatment agent E300 (ascorbic acid), alpha-amylase.
Bakes with this flour
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Multicereali con semi vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
StrongStrongProtein
13%12%-1.0%Hydration
——Maturation
——Multicereali con semi vs 3 Malts & Sunflower Organic Brown Flour (705)
Multicereali con semi | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 13% | 12%-1.0% |
Hydration | — | — |
Maturation | — | — |