Molino Pasini Orzo Bruno
Bread blend with soft wheat, 5% heat-treated toasted barley flour, micronised bran, rye, oat, farro and soy. It includes sesame, sunflower and flax seeds, vital wheat gluten, sunflower lecithin, inactive yeast and enzymes. It contains 16.3% protein.
Contains: wheat 0, barley 5%, other grain (bran), rye 2, oat, other grain, soy, seeds, wheat gluten, other ingredients, inactive yeast, enzymes
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 soft wheat, 5% heat-treated toasted barley flour, micronised bran, rye, oat, farro and soy. It includes sesame, sunflower and flax seeds, vital wheat gluten, sunflower lecithin, inactive yeast and enzymes. It contains 16.3% protein.
Bakes with this flour
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