Molino Pordenone Adria Fantasia
Dark multigrain bread blend with wholemeal wheat flour, corn flour and rye flour, sunflower and flax seeds, added wheat gluten, extruded corn, roasted barley malt, sugar, salt, wheat type 0 flour, soy grits, malted wheat flour, dextrose, enzymes and ascorbic acid. Protein: 16%.
Contains: wheat (wholemeal), corn, rye, wheat 0, soy, seeds, wheat gluten, sugar, salt, other ingredients, enzymes, ascorbic acid
This mix already contains salt
When you bake with it, the calculator counts it and lists only what you add to the mix.
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%.
Dark multigrain bread blend with wholemeal wheat flour, corn flour and rye flour, sunflower and flax seeds, added wheat gluten, extruded corn, roasted barley malt, sugar, salt, wheat type 0 flour, soy grits, malted wheat flour, dextrose, enzymes and ascorbic acid. Protein: 16%.
Bakes with this flour
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Adria Fantasia vs Almaverde Bio Grano Tenero Integrale
Strength
——Protein
16%12.2%-3.8%Hydration
——Maturation
——Adria Fantasia vs Almaverde Bio Grano Tenero Integrale
Adria Fantasia | ||
|---|---|---|
Strength | — | — |
Protein | 16% | 12.2%-3.8% |
Hydration | — | — |
Maturation | — | — |