Molino Pasini Pane al Riso
Strong
Bread blend of soft wheat flour, remilled durum semolina and 17% rice as flour and grains. It includes salt, malted cereal flour, inactive yeast and alpha-amylase. It contains 12% protein.
Contains: wheat 0, durum wheat (re-milled semolina), rice 17%, salt, other ingredients, inactive yeast, enzymes
This mix already contains salt
When you bake with it, the calculator counts it and lists only what you add to the mix.
How the calculator uses this flour
- Fermentation window. With 12% protein, the dough peaks 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 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Bread blend of soft wheat flour, remilled durum semolina and 17% rice as flour and grains. It includes salt, malted cereal flour, inactive yeast and alpha-amylase. It contains 12% protein.
Bakes with this flour
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