Very StrongItaly
Published spec: protein 13%, W 350 to 360, P/L 0.6 to 0.7. A first-milling flour with toasted bran, toasted germ, rye bran and malted barley, aimed at pane and pizza with high hydration and sourdough work. The technical sheet prints W 350 to 360; the page's spec block prints W360 to W370, which reads as a page error, so the scheda figure is recorded. Sold as a 12.5 kg sack. Molino Denti ships through its own mill shop inside Italy, with no third-party retail or export evidence, so the row is filtered to Italian bakers.
Molino Denti Primamacina Noir is W355 strength, 13% protein, and a P/L ratio of 0.65. Published spec: protein 13%, W 350 to 360, P/L 0.6 to 0.7. A first-milling flour with toasted bran, toasted germ, rye bran and malted barley, aimed at pane and pizza with high hydration and sourdough work. The technical sheet prints W 350 to 360; the page's spec block prints W360 to W370, which reads as a page error, so the scheda figure is recorded. Sold as a 12.5 kg sack. Molino Denti ships through its own mill shop inside Italy, with no third-party retail or export evidence, so the row is filtered to Italian bakers.
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