Molino Grassi QB Multicereali Bio 1-5 kg
Strong
Organic Manitoba type 0 wheat flour blended with wholemeal flours of wheat, rye, barley, rice and oats for bread, pizza and focaccia.
Contains: wheat 0, wheat (wholemeal), rye (wholemeal), barley (wholemeal), rice (wholemeal), oat (wholemeal)
How the calculator uses this flour
- Fermentation window. With W 320 and 13% protein, the dough peaks after about 9.5 h at 22°C, inside a 5–16 h window. In the fridge at 4°C, it holds 2.5–53 h.
- Hydration range. From its specs, Pandough estimates 62–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Organic Manitoba type 0 wheat flour blended with wholemeal flours of wheat, rye, barley, rice and oats for bread, pizza and focaccia.
Bakes with this flour
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QB Multicereali Bio 1-5 kg vs Eterea
Strength
Strong · W 320Strong · W 320P/L
0.800.60-0.20Protein
13%13.5%+0.5%Hydration
——Maturation
—4.8-15.5h 22°CQB Multicereali Bio 1-5 kg vs Eterea
QB Multicereali Bio 1-5 kg | ||
|---|---|---|
Strength | Strong · W 320 | Strong · W 320 |
P/L | 0.80 | 0.60-0.20 |
Protein | 13% | 13.5%+0.5% |
Hydration | — | — |
Maturation | — | 4.8-15.5h 22°C |