Molino Dallagiovanna Granito
MediumItaly
Granulated wheat flour for dusting bread and pizza work surfaces.
How the calculator uses this flour
- Fermentation window. With 11% protein, the dough peaks after about 5.5 h at 22°C, inside a 3–9 h window. In the fridge at 4°C, it holds up to 23 h.
- Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Granulated wheat flour for dusting bread and pizza work surfaces.
Bakes with this flour
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Granito vs "00" Extra Fine
Strength
MediumStrongP/L
—0.55Protein
11%12.5%+1.5%Hydration
——Maturation
—3.8-11.8h 22°CGranito vs "00" Extra Fine
Granito | ||
|---|---|---|
Strength | Medium | Strong |
P/L | — | 0.55 |
Protein | 11% | 12.5%+1.5% |
Hydration | — | — |
Maturation | — | 3.8-11.8h 22°C |