Molino Pasini Multicereali
Bread blend with wheat, rice, soy, wheat bran, oat, barley and rye. It includes dehydrated sourdough, inactive yeast, malted cereal flour, alpha-amylase and ascorbic acid. It contains 17.5% protein.
Contains: wheat 1, rice, soy, wheat (bran), oat, barley, rye 2, other ingredients, inactive yeast, enzymes, ascorbic acid
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 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
Bread blend with wheat, rice, soy, wheat bran, oat, barley and rye. It includes dehydrated sourdough, inactive yeast, malted cereal flour, alpha-amylase and ascorbic acid. It contains 17.5% protein.
Bakes with this flour
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Multicereali vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
—StrongProtein
17.5%12%-5.5%Hydration
——Maturation
——Multicereali vs 3 Malts & Sunflower Organic Brown Flour (705)
Multicereali | ||
|---|---|---|
Strength | — | Strong |
Protein | 17.5% | 12%-5.5% |
Hydration | — | — |
Maturation | — | — |