Molino Pordenone La Pinsa
Very Strong
Blend for pinsa romana with wheat type 0 flour, rice flour, soy flour, dextrose and sourdough made from wheat type 0 flour and yeast. Protein: 14.5%.
Contains: wheat 0, rice, soy, sugar, other ingredients
How the calculator uses this flour
- Fermentation window. With 14.5% protein, the dough peaks after about 12 h at 22°C, inside a 6–20 h window. In the fridge at 4°C, it holds 8.5–73 h.
- Hydration range. From its specs, Pandough estimates 63–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Blend for pinsa romana with wheat type 0 flour, rice flour, soy flour, dextrose and sourdough made from wheat type 0 flour and yeast. Protein: 14.5%.
Bakes with this flour
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