Molino Pasini Primitiva Tipo 1 400
Very Strong
Soft wheat type 1 flour for bread and pizza with long fermentation. W 400-450. It contains 14.4% protein.
Contains: wheat 1
How the calculator uses this flour
- Fermentation window. With W 425 and 14.4% protein, the dough peaks after about 13 h at 22°C, inside a 6.5–22 h window. In the fridge at 4°C, it holds 11–81 h.
- Hydration range. From its specs, Pandough estimates 62–73% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Soft wheat type 1 flour for bread and pizza with long fermentation. W 400-450. It contains 14.4% protein.
Bakes with this flour
Loading...
Primitiva Tipo 1 400 vs Manitoba
Strength
Very Strong · W 425Very Strong · W 420P/L
0.650.60-0.05Protein
14.4%14.3%-0.1%Hydration
——Maturation
——Primitiva Tipo 1 400 vs Manitoba
Primitiva Tipo 1 400 | ||
|---|---|---|
Strength | Very Strong · W 425 | Very Strong · W 420 |
P/L | 0.65 | 0.60-0.05 |
Protein | 14.4% | 14.3%-0.1% |
Hydration | — | — |
Maturation | — | — |