Molino Denti Primamacina Noir

Very StrongItaly

Molino Denti Infibra Primamacina Noir: a professional blend of Tipo 0 soft wheat flour with a toasted soft wheat mix (flour, fine bran and germ), toasted cracked wheat, toasted rye bran and malted barley flour, for pizza, focaccia and bread. It replaces a plain 0 or 00 flour one for one and takes up more water. The mill lists at least 13% protein, W 350-360 and P/L 0.60-0.70. Sold as a 12.5 kg sack through the mill's own shop in Italy.

Contains: wheat 0, wheat, rye (bran), wheat germ

Incomplete composition data

The label doesn't tell us everything about this flour: whether the malt is active. After a bake we'll ask what your bag says.

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

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How the calculator uses this flour

Fermentation window. With W 355 and 13% protein, the dough peaks after about 13 h at 22°C, inside a 6.5–22 h window. In the fridge at 4°C, it holds 10–81 h.
Hydration range. From its specs, Pandough estimates 59–77% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Molino Denti Primamacina Noir fermentation range

The catalog window for Molino Denti Primamacina Noir is 10–81 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.