Molino Grassi Multicereali
Strong
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 290 and 13.5% 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%.
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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Multicereali vs Nobilgrano N Blu Tipo 1
Strength
Strong · W 290Strong · W 290P/L
0.80—Protein
13.5%13%-0.5%Hydration
——Maturation
——Multicereali vs Nobilgrano N Blu Tipo 1
Multicereali | ||
|---|---|---|
Strength | Strong · W 290 | Strong · W 290 |
P/L | 0.80 | — |
Protein | 13.5% | 13%-0.5% |
Hydration | — | — |
Maturation | — | — |