Molino Grassi Campi Bio Multicereali
Medium
Organic Italian type 1 wheat flour blended with wholemeal flours of wheat, rye, barley, rice and oats for bread and pizza.
Contains: wheat 1, wheat (wholemeal), rye (wholemeal), barley (wholemeal), rice (wholemeal), oat (wholemeal)
How the calculator uses this flour
- Fermentation window. With W 200 and 13% protein, the dough peaks after about 5.5 h at 22°C, inside a 2.5–8.5 h window. In the fridge at 4°C, it holds up to 21 h.
- Hydration range. From its specs, Pandough estimates 55–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
Organic Italian type 1 wheat flour blended with wholemeal flours of wheat, rye, barley, rice and oats for bread and pizza.
Bakes with this flour
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Campi Bio Multicereali vs Bio Tipo 1
Strength
Medium · W 200Medium · W 200P/L
0.650.60-0.05Protein
13%12%-1.0%Hydration
——Maturation
——Campi Bio Multicereali vs Bio Tipo 1
Campi Bio Multicereali | ||
|---|---|---|
Strength | Medium · W 200 | Medium · W 200 |
P/L | 0.65 | 0.60-0.05 |
Protein | 13% | 12%-1.0% |
Hydration | — | — |
Maturation | — | — |