Molino Dallagiovanna Nobilgrano N Blu Tipo 1
StrongItaly
Type 1 wheat flour with added wheat germ for pizza dough. It contains 13% protein. W 260–320.
Contains: wheat 1, wheat (germ)
How the calculator uses this flour
- Fermentation window. With W 290 and 13% protein, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 44 h.
- Hydration range. From its specs, Pandough estimates 59–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Type 1 wheat flour with added wheat germ for pizza dough. It contains 13% protein. W 260–320.
Bakes with this flour
Loading...
Nobilgrano N Blu Tipo 1 vs Primitiva Tipo 2
Strength
Strong · W 290Strong · W 290P/L
—0.55Protein
13%14.4%+1.4%Hydration
——Maturation
——Nobilgrano N Blu Tipo 1 vs Primitiva Tipo 2
Nobilgrano N Blu Tipo 1 | ||
|---|---|---|
Strength | Strong · W 290 | Strong · W 290 |
P/L | — | 0.55 |
Protein | 13% | 14.4%+1.4% |
Hydration | — | — |
Maturation | — | — |