Molino Paolo Mariani Omega
Very Strong
Wheat flour for enriched yeast doughs.
How the calculator uses this flour
- Fermentation window. With W 370 and 15% protein, the dough peaks after about 12 h at 22°C, inside a 6.5–21 h window. In the fridge at 4°C, it holds 9.5–76 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%.
Wheat flour for enriched yeast doughs.
Bakes with this flour
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Omega vs Crokkantella
Strength
Very Strong · W 370Very Strong · W 363P/L
—0.50Protein
15%14.5%-0.5%Hydration
——Maturation
——Omega vs Crokkantella
Omega | ||
|---|---|---|
Strength | Very Strong · W 370 | Very Strong · W 363 |
P/L | — | 0.50 |
Protein | 15% | 14.5%-0.5% |
Hydration | — | — |
Maturation | — | — |