Molini Loizzo Tipo Integrale

Italy

Published spec: type wholemeal, protein at least 12%. The wholemeal soft-wheat flour of the Alta Farina line, protein minimum 12 percent. Sold vacuum-packed in 10 kg and 20 kg, and in 25 kg paper sacks. The mill's brochure prints a target hydration per SKU but labels it indicative process guidance, not farinograph absorption, so no absorption is recorded here.

Contains: wheat (wholemeal)

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

Customize this recipe

How the calculator uses this flour

Fermentation window. The calculator expects the dough to peak after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 36 h.
Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.

Molini Loizzo Tipo Integrale fermentation range

The catalog window for Molini Loizzo Tipo Integrale is 0–36 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.