Molini Pizzuti Integrale
MediumItaly
Wholemeal soft wheat flour from Molini Pizzuti.
Contains: wheat (wholemeal)
How the calculator uses this flour
- Fermentation window. With W 240 and 12% protein, the dough peaks after about 6.5 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 29 h.
- Hydration range. From its specs, Pandough estimates 56–64% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 62–64%.
Wholemeal soft wheat flour from Molini Pizzuti.
Bakes with this flour
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Integrale vs Farinha de Trigo Tipo 150 Biológica
Strength
Medium · W 240Strong · W 245P/L
0.90—Protein
12%12.8%+0.8%Hydration
——Maturation
——Integrale vs Farinha de Trigo Tipo 150 Biológica
Integrale | ||
|---|---|---|
Strength | Medium · W 240 | Strong · W 245 |
P/L | 0.90 | — |
Protein | 12% | 12.8%+0.8% |
Hydration | — | — |
Maturation | — | — |