Molino Denti Spirulina con semi
Very Strong
Flour blend for bread and pizza. Ingredients: INFIBRA TIPO 1/300 (type 1 soft wheat flour, toasted soft wheat germ), seed mixture (sunflower seeds, hemp seeds), organic spirulina (1%).
Contains: wheat 1, wheat (germ), wheat germ, seeds, other ingredients
How the calculator uses this flour
- Fermentation window. With 14% protein, the dough peaks after about 11 h at 22°C, inside a 5.5–18 h window. In the fridge at 4°C, it holds 6–63 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: INFIBRA TIPO 1/300 (type 1 soft wheat flour, toasted soft wheat germ), seed mixture (sunflower seeds, hemp seeds), organic spirulina (1%).
Bakes with this flour
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Spirulina con semi vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
Very StrongStrongProtein
14%12%-2.0%Hydration
——Maturation
——Spirulina con semi vs 3 Malts & Sunflower Organic Brown Flour (705)
Spirulina con semi | ||
|---|---|---|
Strength | Very Strong | Strong |
Protein | 14% | 12%-2.0% |
Hydration | — | — |
Maturation | — | — |