Molino Pordenone C’era una volta
Bread blend with wheat type 0 flour, sunflower seeds (15%), flax seeds (7%), oat flakes (2%), added wheat gluten, wheat sourdough, dextrose, enzymes and ascorbic acid. Protein: 17.1%.
Contains: wheat 0, oat 2%, seeds 22%, wheat gluten, sugar, other ingredients, enzymes, ascorbic acid
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 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
Bread blend with wheat type 0 flour, sunflower seeds (15%), flax seeds (7%), oat flakes (2%), added wheat gluten, wheat sourdough, dextrose, enzymes and ascorbic acid. Protein: 17.1%.
Bakes with this flour
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