Published spec: type wholemeal, W 260 to 300. A stone-ground wholemeal flour for pizza and focaccia at W 260 to 300, a respectable strength band for a whole grain flour. Sold as 1 kg and 10 kg bags. Protein, P/L and farinograph absorption are not published for this flour; the printed W band is the only strength figure the mill gives.
Contains: wheat (wholemeal)
Published spec: type wholemeal, W 260 to 300. A stone-ground wholemeal flour for pizza and focaccia at W 260 to 300, a respectable strength band for a whole grain flour. Sold as 1 kg and 10 kg bags. Protein, P/L and farinograph absorption are not published for this flour; the printed W band is the only strength figure the mill gives.
The catalog window for Molino Braga Tipo Integrale Pizza e Focaccia is 0–41 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.
Tipo Integrale Pizza e Focaccia | ||
|---|---|---|
Strength | Strong · W 280 | Strong · W 280 |
Protein | — | 13.5% |
Hydration | — | — |
Maturation | 4.1-13h 22°C | 4.1-13h 22°C |
