Molino Pasini Romagna
Medium
Soft wheat type 0 flour for direct-method bread doughs. W 200-220. It contains 10.9% protein.
How the calculator uses this flour
- Fermentation window. With W 210 and 10.9% protein, the dough peaks after about 5.5 h at 22°C, inside a 3–9 h window. In the fridge at 4°C, it holds up to 23 h.
- Hydration range. From its specs, Pandough estimates 56–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
Soft wheat type 0 flour for direct-method bread doughs. W 200-220. It contains 10.9% protein.
Bakes with this flour
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Romagna vs Farina tipo “0” Nazionale Granaio Italiano
Strength
Medium · W 210Medium · W 210P/L
0.42—Protein
10.9%10.5%-0.4%Hydration
——Maturation
——Romagna vs Farina tipo “0” Nazionale Granaio Italiano
Romagna | ||
|---|---|---|
Strength | Medium · W 210 | Medium · W 210 |
P/L | 0.42 | — |
Protein | 10.9% | 10.5%-0.4% |
Hydration | — | — |
Maturation | — | — |