Molino Dallagiovanna Oltregrano Cerealpiù
Very StrongItaly
A blend for bread and pizza with type 00 wheat flour, wholemeal spelt and rye, wheat bran, soy, corn, oats, barley, wheat germ and added wheat gluten.
Contains: wheat 00, spelt (wholemeal), wheat (bran), rye (wholemeal), soy, corn, oat, soy (wholemeal), barley, wheat germ, wheat gluten
How the calculator uses this flour
- Fermentation window. With 14% protein, the dough peaks after about 11 h at 22°C, inside a 6–19 h window. In the fridge at 4°C, it holds 7.5–69 h.
- Hydration range. From its specs, Pandough estimates 63–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
A blend for bread and pizza with type 00 wheat flour, wholemeal spelt and rye, wheat bran, soy, corn, oats, barley, wheat germ and added wheat gluten.
Bakes with this flour
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Oltregrano Cerealpiù vs "00" Extra Fine
Strength
Very StrongStrongP/L
—0.55Protein
14%12.5%-1.5%Hydration
——Maturation
—3.8-11.8h 22°COltregrano Cerealpiù vs "00" Extra Fine
Oltregrano Cerealpiù | ||
|---|---|---|
Strength | Very Strong | Strong |
P/L | — | 0.55 |
Protein | 14% | 12.5%-1.5% |
Hydration | — | — |
Maturation | — | 3.8-11.8h 22°C |