Molino Pordenone Arabo
Strong
Blend for Arab-style bread with wheat type 0 flour, added wheat gluten, dextrose, deactivated yeast, enzymes and ascorbic acid. Protein: 13%.
Contains: wheat 0, wheat gluten, sugar, inactive yeast, enzymes, ascorbic acid
How the calculator uses this flour
- Fermentation window. With 13% protein, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 47 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%.
Blend for Arab-style bread with wheat type 0 flour, added wheat gluten, dextrose, deactivated yeast, enzymes and ascorbic acid. Protein: 13%.
Bakes with this flour
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