Molino Pasini Primitiva Integrale
Italy
Wholemeal soft wheat flour for bread and pizza. Protein: 16.2%.
Contains: wheat (wholemeal)
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 63–73% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Wholemeal soft wheat flour for bread and pizza. Protein: 16.2%.
whole-wheat, bread, pastry, ciabatta, high-protein, nutritious
Bakes with this flour
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Primitiva Integrale vs Antiqua Essenza di Grano
Strength
—Strong · W 310Protein
16.2%—Hydration
——Maturation
——Primitiva Integrale vs Antiqua Essenza di Grano
Primitiva Integrale | ||
|---|---|---|
Strength | — | Strong · W 310 |
Protein | 16.2% | — |
Hydration | — | — |
Maturation | — | — |