Molini Pizzuti WHOLE WHEAT FLOUR
MediumItaly
Organic stone-milled wholemeal from Pizzuti. W240, P/L about 0.90. Very tenacious in the hands; use at roughly 20-30% of total flour unless you want a fight. Adds rustic flavor and bran.
Contains: wheat (wholemeal)
How the calculator uses this flour
- Fermentation window. With W 240 and 13% 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 65–75% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 65–68%.
Organic stone-milled wholemeal from Pizzuti. W240, P/L about 0.90. Very tenacious in the hands; use at roughly 20-30% of total flour unless you want a fight. Adds rustic flavor and bran.
Bakes with this flour
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Technical Specifications
Absorption | 65% |
Ash Content | 1.4% |
WHOLE WHEAT FLOUR vs Farinha de Trigo Tipo 150 Biológica
Strength
Medium · W 240Strong · W 245P/L
0.90—Protein
13%12.8%-0.2%Hydration
——Maturation
——WHOLE WHEAT FLOUR vs Farinha de Trigo Tipo 150 Biológica
WHOLE WHEAT FLOUR | ||
|---|---|---|
Strength | Medium · W 240 | Strong · W 245 |
P/L | 0.90 | — |
Protein | 13% | 12.8%-0.2% |
Hydration | — | — |
Maturation | — | — |