Molino Pasini Primitiva Tipo 1 100
Weak
Soft wheat type 1 flour for breadsticks and schiacciatine. W 100-120. It contains 10.9% protein.
Contains: wheat 1
How the calculator uses this flour
- Fermentation window. With W 110 and 10.9% protein, the dough peaks after about 3.5 h at 22°C, inside a 2–6 h window. In the fridge at 4°C, it holds up to 9 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%.
Soft wheat type 1 flour for breadsticks and schiacciatine. W 100-120. It contains 10.9% protein.
Bakes with this flour
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Primitiva Tipo 1 100 vs Organic Soft Cake and Pastry Plain White Flour (117)
Strength
Weak · W 110Weak · W 120P/L
0.450.70+0.25Protein
10.9%9.1%-1.8%Hydration
——Maturation
——Primitiva Tipo 1 100 vs Organic Soft Cake and Pastry Plain White Flour (117)
Primitiva Tipo 1 100 | ||
|---|---|---|
Strength | Weak · W 110 | Weak · W 120 |
P/L | 0.45 | 0.70+0.25 |
Protein | 10.9% | 9.1%-1.8% |
Hydration | — | — |
Maturation | — | — |