Molini Pizzuti Bio Multicereali
StrongItaly
Organic wheat type 1 flour blended with 2.3% wholemeal rye flour, 1.7% wholemeal oat flour and 1% spelt flour for bread and pizza. It also contains 2.5% flax seeds, 1.5% sunflower seeds and 1% pumpkin seeds. It contains 12.18% protein.
Contains: wheat 1, rye (wholemeal) 2.3%, oat (wholemeal) 1.7%, spelt 1%, seeds 5%
How the calculator uses this flour
- Fermentation window. With 12.2% protein, the dough peaks after about 7 h at 22°C, inside a 3.5–12 h window. In the fridge at 4°C, it holds up to 34 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%.
Organic wheat type 1 flour blended with 2.3% wholemeal rye flour, 1.7% wholemeal oat flour and 1% spelt flour for bread and pizza. It also contains 2.5% flax seeds, 1.5% sunflower seeds and 1% pumpkin seeds. It contains 12.18% protein.
Bakes with this flour
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Bio Multicereali vs Auris Pura
Strength
Strong—Protein
12.18%4.9%-7.3%Hydration
——Maturation
——Bio Multicereali vs Auris Pura
Bio Multicereali | ||
|---|---|---|
Strength | Strong | — |
Protein | 12.18% | 4.9%-7.3% |
Hydration | — | — |
Maturation | — | — |