Molino Denti Saraceno e semi
Very Strong
Flour blend for bread and pizza. Ingredients: type 0 soft wheat flour, wholemeal buckwheat flour (23%), wholemeal farro flour (11.5%), seed mixture (10.5%; flax seeds, sunflower seeds), oat flour, heat-treated soft wheat bran, barley malt extract, soluble dietary fibre, toasted soft wheat germ, dextrose, malted soft wheat flour, flour treatment agent E300 (ascorbic acid), enzymes.
Contains: wheat 0, barley, oat, other grain (wholemeal), buckwheat (wholemeal), wheat, wheat (germ), wheat (bran), wheat germ, seeds, sugar, ascorbic acid, enzymes, other ingredients
How the calculator uses this flour
- Fermentation window. With 13.5% protein, the dough peaks after about 10 h at 22°C, inside a 5–16 h window. In the fridge at 4°C, it holds 3.5–56 h.
- Hydration range. From its specs, Pandough estimates 61–70% 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, wholemeal buckwheat flour (23%), wholemeal farro flour (11.5%), seed mixture (10.5%; flax seeds, sunflower seeds), oat flour, heat-treated soft wheat bran, barley malt extract, soluble dietary fibre, toasted soft wheat germ, dextrose, malted soft wheat flour, flour treatment agent E300 (ascorbic acid), enzymes.
Bakes with this flour
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