Molino Dallagiovanna Uniqua Rossa Stone-Ground
Very StrongItaly
The strongest flour in Dallagiovanna's Uniqua line - W~400 with 15% protein. Stone-ground whole wheat with maximum nutrition. Handles extreme long fermentation, very high hydration, and heavy enriched doughs. For panettone, colomba, and sourdough projects demanding ultimate strength.
Contains: wheat (wholemeal)
How the calculator uses this flour
- Fermentation window. With W 400 and 15% protein, the dough peaks after about 13 h at 22°C, inside a 6.5–22 h window. In the fridge at 4°C, it holds 11–81 h.
- Hydration range. From its specs, Pandough estimates 68–80% water, and the calculator's hydration band starts there.
The strongest flour in Dallagiovanna's Uniqua line - W~400 with 15% protein. Stone-ground whole wheat with maximum nutrition. Handles extreme long fermentation, very high hydration, and heavy enriched doughs. For panettone, colomba, and sourdough projects demanding ultimate strength.
bread, panettone, sourdough, whole-wheat, stone-ground, very-strong, nutritious
Bakes with this flour
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Technical Specifications
Absorption | 68% |
Ash Content | 1.2% |
Uniqua Rossa Stone-Ground vs Uniqua Viola
Strength
Very Strong · W 400Strong · W 300P/L
0.580.55-0.03Protein
15%14%-1.0%Hydration
——Maturation
——Uniqua Rossa Stone-Ground vs Uniqua Viola
Uniqua Rossa Stone-Ground | ||
|---|---|---|
Strength | Very Strong · W 400 | Strong · W 300 |
P/L | 0.58 | 0.55-0.03 |
Protein | 15% | 14%-1.0% |
Hydration | — | — |
Maturation | — | — |