Molino Pasini Antichi Cereali
Very Strong
Bread blend of soft wheat flour, 10% khorasan flour and 5% wholemeal farro flour. It includes sunflower lecithin, inactive yeast and alpha-amylase. It contains 13.8% protein.
Contains: wheat 0, khorasan wheat 10%, other grain (wholemeal) 5%, other ingredients, inactive yeast, enzymes
How the calculator uses this flour
- Fermentation window. With 13.8% protein, the dough peaks after about 11 h at 22°C, inside a 5.5–18 h window. In the fridge at 4°C, it holds 6–64 h.
- Hydration range. From its specs, Pandough estimates 62–71% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Bread blend of soft wheat flour, 10% khorasan flour and 5% wholemeal farro flour. It includes sunflower lecithin, inactive yeast and alpha-amylase. It contains 13.8% protein.
Bakes with this flour
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