Molino Denti Riso Nero
Medium
Flour blend for bread and pizza. Ingredients: type 0 soft wheat flour treated with L-ascorbic acid, black rice flour, vital wheat gluten, wheat bran, wheat sourdough, dextrose, toasted wheat germ, enzymes including lipase.
Contains: wheat 0, rice, wheat (bran), wheat (germ), wheat germ, wheat gluten, sugar, ascorbic acid, enzymes, other ingredients
How the calculator uses this flour
- Fermentation window. With 11% protein, the dough peaks after about 5.5 h at 22°C, inside a 3–9 h window. In the fridge at 4°C, it holds up to 23 h.
- Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Flour blend for bread and pizza. Ingredients: type 0 soft wheat flour treated with L-ascorbic acid, black rice flour, vital wheat gluten, wheat bran, wheat sourdough, dextrose, toasted wheat germ, enzymes including lipase.
Bakes with this flour
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