Molino Pordenone 7 Cereali
Multigrain bread blend with wholemeal wheat, rye, wheat type 0, corn germ and flour, soy grits and flour, oat flakes, millet, barley flake flour and rice flour. It also contains added wheat gluten, sesame and flax seeds, malted wheat flour and flakes, dextrose, barley malt and enzymes. Protein: 13%.
Contains: wheat (wholemeal), rye, wheat 0, corn (germ), corn, soy, oat, other grain, barley, rice, wheat gluten, seeds, sugar, other ingredients, enzymes
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 60–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Multigrain bread blend with wholemeal wheat, rye, wheat type 0, corn germ and flour, soy grits and flour, oat flakes, millet, barley flake flour and rice flour. It also contains added wheat gluten, sesame and flax seeds, malted wheat flour and flakes, dextrose, barley malt and enzymes. Protein: 13%.
Bakes with this flour
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7 Cereali vs Almaverde Bio Grano Tenero Integrale
Strength
——Protein
13%12.2%-0.8%Hydration
——Maturation
——7 Cereali vs Almaverde Bio Grano Tenero Integrale
7 Cereali | ||
|---|---|---|
Strength | — | — |
Protein | 13% | 12.2%-0.8% |
Hydration | — | — |
Maturation | — | — |