Molino Dallagiovanna Nobilgrano E Rosa Tipo 1
MediumItaly
Type 1 wheat flour with added wheat germ for pizza dough. It contains 11% protein. W 190–230. P/L 0.50–0.80.
Contains: wheat 1, wheat (germ)
How the calculator uses this flour
- Fermentation window. With W 210 and 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 56–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
Type 1 wheat flour with added wheat germ for pizza dough. It contains 11% protein. W 190–230. P/L 0.50–0.80.
Bakes with this flour
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