Molino Naldoni Integrale
MediumItaly
Naldoni Integrale wholemeal from 100% Italian wheat, around W 200. Low fermentation power; better as a blend or for short wholemeal breads than long pizza alone.
Contains: wheat (wholemeal)
How the calculator uses this flour
- Fermentation window. With W 200 and 12.5% 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%.
Naldoni Integrale wholemeal from 100% Italian wheat, around W 200. Low fermentation power; better as a blend or for short wholemeal breads than long pizza alone.
Bakes with this flour
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Integrale vs Farina Integrale
Strength
Medium · W 200Medium · W 190P/L
0.601.00+0.40Protein
12.5%10%-2.5%Hydration
——Maturation
——Integrale vs Farina Integrale
Integrale | ||
|---|---|---|
Strength | Medium · W 200 | Medium · W 190 |
P/L | 0.60 | 1.00+0.40 |
Protein | 12.5% | 10%-2.5% |
Hydration | — | — |
Maturation | — | — |