Molino Dallagiovanna Blackery Forte
Italy
A cocoa and wheat blend for bread and pizza with malted barley and roasted wheat flour, 1.7% added wheat gluten, dried wheat sourdough, ascorbic acid and enzymes.
Contains: wheat, other ingredients, wheat gluten 1.7%, ascorbic acid, enzymes
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 h.
- Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
A cocoa and wheat blend for bread and pizza with malted barley and roasted wheat flour, 1.7% added wheat gluten, dried wheat sourdough, ascorbic acid and enzymes.
Bakes with this flour
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Blackery Forte vs Auris Pura
Blackery Forte | ||
|---|---|---|
Strength | — | — |
Protein | 17% | 4.9%-12.1% |
Hydration | — | — |
Maturation | — | — |