Molino Iaquone D'Altri Tempi Integrale
Italy
Wholegrain flour from Italian soft wheat, gently milled for wholemeal bread and rustic pizza. Protein: 15%. Falling number: 280–300 seconds.
Contains: wheat (wholemeal)
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 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%.
Wholegrain flour from Italian soft wheat, gently milled for wholemeal bread and rustic pizza. Protein: 15%. Falling number: 280–300 seconds.
Bakes with this flour
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Technical Specifications
Falling Number | 280–300s |
D'Altri Tempi Integrale vs Antiqua Essenza di Grano
Strength
—Strong · W 310Protein
15%—Hydration
——Maturation
——D'Altri Tempi Integrale vs Antiqua Essenza di Grano
D'Altri Tempi Integrale | ||
|---|---|---|
Strength | — | Strong · W 310 |
Protein | 15% | — |
Hydration | — | — |
Maturation | — | — |