Molino Paolo Mariani Mariani Integrale
Italy
Whole wheat flour from Mariani using the best wheat varieties from Marche and Emilia-Romagna. High stability and superior aroma even as whole wheat. Works for bread and pizza with short to medium rising times. Blend with Manitaly for stronger performance.
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 65–75% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 65–68%.
Whole wheat flour from Mariani using the best wheat varieties from Marche and Emilia-Romagna. High stability and superior aroma even as whole wheat. Works for bread and pizza with short to medium rising times. Blend with Manitaly for stronger performance.
Bakes with this flour
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Technical Specifications
Absorption | 65% |
Ash Content | 1.7% |
Mariani Integrale vs Antiqua Essenza di Grano
Strength
—Strong · W 310Protein
13%—Hydration
——Maturation
——Mariani Integrale vs Antiqua Essenza di Grano
Mariani Integrale | ||
|---|---|---|
Strength | — | Strong · W 310 |
Protein | 13% | — |
Hydration | — | — |
Maturation | — | — |