Molino Pasini CroccoSoft
Strong
Bread blend of soft wheat flour, durum wheat semolina, rice flour and wholemeal wheat flour, with dehydrated sourdough and vital wheat gluten. It contains 12.6% protein.
Contains: wheat 0, durum wheat (semolina), rice, wheat (wholemeal), other ingredients, wheat gluten
How the calculator uses this flour
- Fermentation window. With 12.6% protein, the dough peaks after about 8 h at 22°C, inside a 4–13 h window. In the fridge at 4°C, it holds up to 43 h.
- Hydration range. From its specs, Pandough estimates 59–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.
Bread blend of soft wheat flour, durum wheat semolina, rice flour and wholemeal wheat flour, with dehydrated sourdough and vital wheat gluten. It contains 12.6% protein.
Bakes with this flour
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