Molino Denti Nerissima
Very Strong
Flour blend for bread and pizza. Ingredients: type 0 soft wheat flour, type 1 soft wheat flour, cereal mixture (16%; rye flour, barley flour, oat flour), seed mixture (11%; sesame seeds, sunflower seeds, flax seeds), vital wheat gluten, malted barley flour, toasted soft wheat germ, dextrose, malted soft wheat flour, flour treatment agent E300 (ascorbic acid), alpha-amylase.
Contains: wheat 0, wheat 1, barley, rye, oat, wheat (germ), wheat germ, seeds, wheat gluten, sugar, ascorbic acid, enzymes, other ingredients
How the calculator uses this flour
- Fermentation window. With 14.8% protein, the dough peaks after about 12 h at 22°C, inside a 6–20 h window. In the fridge at 4°C, it holds 9–75 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: type 0 soft wheat flour, type 1 soft wheat flour, cereal mixture (16%; rye flour, barley flour, oat flour), seed mixture (11%; sesame seeds, sunflower seeds, flax seeds), vital wheat gluten, malted barley flour, 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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