Le 5 Stagioni Mora
Very Strong
Finely milled wholemeal soft wheat flour with a pronounced, slightly sweet grain flavour. It can be used alone or blended with other flours for classic round pizza, Neapolitan pizza and pizza alla pala. Sold in 10 kg sacks.
Contains: wheat (wholemeal)
How the calculator uses this flour
- Fermentation window. With W 400, the dough peaks after about 13 h at 22°C, inside a 6.5–22 h window. In the fridge at 4°C, it holds 11–81 h.
- Hydration range. From its specs, Pandough estimates 62–73% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Finely milled wholemeal soft wheat flour with a pronounced, slightly sweet grain flavour. It can be used alone or blended with other flours for classic round pizza, Neapolitan pizza and pizza alla pala. Sold in 10 kg sacks.
Bakes with this flour
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Mora vs Uniqua Rossa Stone-Ground
Strength
Very Strong · W 400Very Strong · W 400P/L
—0.58Protein
—15%Hydration
——Maturation
——Mora vs Uniqua Rossa Stone-Ground
Mora | ||
|---|---|---|
Strength | Very Strong · W 400 | Very Strong · W 400 |
P/L | — | 0.58 |
Protein | — | 15% |
Hydration | — | — |
Maturation | — | — |