Molino Pordenone Soffio di Mais
Very Strong
Bread blend with wheat type 0 flour, extruded corn (7.5%), sunflower seeds (5%), lupin flour, added wheat gluten and powdered sunflower oil containing milk proteins. It also contains safflower extract, enzymes and ascorbic acid; the manufacturer also lists crackers and breadsticks as uses. Protein: 13.8%.
Contains: wheat 0, corn 7.5%, other grain, seeds 5%, wheat gluten, fat, other ingredients, enzymes, ascorbic acid
How the calculator uses this flour
- Fermentation window. With 13.8% protein, the dough peaks after about 11 h at 22°C, inside a 5.5–18 h window. In the fridge at 4°C, it holds 6–64 h.
- Hydration range. From its specs, Pandough estimates 62–71% 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 wheat type 0 flour, extruded corn (7.5%), sunflower seeds (5%), lupin flour, added wheat gluten and powdered sunflower oil containing milk proteins. It also contains safflower extract, enzymes and ascorbic acid; the manufacturer also lists crackers and breadsticks as uses. Protein: 13.8%.
Bakes with this flour
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