Molino Pasini Pane d’Oriente
Bread blend with soft wheat flour, cracked whole soybeans, oat flakes, rye, corn, micronised soy and barley. It includes sesame, flax and hulled millet seeds, salt, malted cereal flour, sunflower lecithin, inactive yeast and alpha-amylase. It contains 17.5% protein.
Contains: wheat 0, soy (wholemeal), oat, rye 2, corn, soy, barley, seeds, 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. 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 flour, cracked whole soybeans, oat flakes, rye, corn, micronised soy and barley. It includes sesame, flax and hulled millet seeds, salt, malted cereal flour, sunflower lecithin, inactive yeast and alpha-amylase. It contains 17.5% protein.
Bakes with this flour
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