Garofalo Farina Integrale

MediumItaly

Garofalo Farina Integrale is wholemeal soft wheat flour for bread, pizza, biscuits, tarts and fresh pasta. The technical sheet gives W 180-200, P/L 0.80-1.20 and at least 10% protein. Its bran makes dough less extensible than the white bags, so it also works as a flavor-rich blend with W260 or W350. Milled and packed in Italy without additives.

Contains: wheat (wholemeal)

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 190 and 10% protein, the dough peaks after about 5 h at 22°C, inside a 2.5–8.5 h window. In the fridge at 4°C, it holds up to 6.5 h.
Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.

Garofalo Farina Integrale fermentation range

The catalog window for Garofalo Farina Integrale is 0–7 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.