Molino Colombo Miscela ai Grani Antichi
Very StrongItaly
Molino Colombo Miscela ai Grani Antichi: 2 kg professional mix for Roman pinsa and pizza alla pala. Tipo 0 soft wheat with spelt, Khorasan and rice flour, wheat germ, dried wheat sourdough, toasted bran, malted wheat flour, ascorbic acid and enzymes. 13.7 g protein per 100 g; the mill publishes no W. Made for high-hydration doughs for pinsa, pan pizza, focaccia and bread.
Contains: wheat 0, spelt, khorasan wheat, rice, wheat (bran), wheat germ, dried sourdough, ascorbic acid, enzymes
Incomplete composition data
The label doesn't tell us everything about this flour: whether the malt is active. After a bake we'll ask what your bag says.
How the calculator uses this flour
- Fermentation window. With 13.7% protein, the dough peaks after about 10 h at 22°C, inside a 5.5–17 h window. In the fridge at 4°C, it holds 5.5–61 h.
- Hydration range. From its specs, Pandough estimates 62–71% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Molino Colombo Miscela ai Grani Antichi: 2 kg professional mix for Roman pinsa and pizza alla pala. Tipo 0 soft wheat with spelt, Khorasan and rice flour, wheat germ, dried wheat sourdough, toasted bran, malted wheat flour, ascorbic acid and enzymes. 13.7 g protein per 100 g; the mill publishes no W. Made for high-hydration doughs for pinsa, pan pizza, focaccia and bread.
ancient-grains, farro, khorasan, blend, high-hydration, digestible, nutritious
Bakes with this flour
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