Molino Pordenone Erbe+
Bread blend with wholemeal wheat and rye flours, flax, sunflower, hemp and pumpkin seeds, dried sourdough, nettle and fenugreek powders, psyllium fibre, dextrose, malted wheat flour, enzymes and ascorbic acid. Protein: 15.8%.
Contains: wheat (wholemeal), rye (wholemeal), seeds, other ingredients, psyllium, sugar, 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 63–73% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Bread blend with wholemeal wheat and rye flours, flax, sunflower, hemp and pumpkin seeds, dried sourdough, nettle and fenugreek powders, psyllium fibre, dextrose, malted wheat flour, enzymes and ascorbic acid. Protein: 15.8%.
Bakes with this flour
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Erbe+ vs Almaverde Bio Grano Tenero Integrale
Strength
——Protein
15.8%12.2%-3.6%Hydration
——Maturation
——Erbe+ vs Almaverde Bio Grano Tenero Integrale
Erbe+ | ||
|---|---|---|
Strength | — | — |
Protein | 15.8% | 12.2%-3.6% |
Hydration | — | — |
Maturation | — | — |