Molino Pordenone Tartavena
Strong
Bread blend with wheat type 0 flour, remilled durum semolina, oat flake flour, corn flour, oat flakes, added wheat gluten, dextrose, enzymes and ascorbic acid. Protein: 12%.
Contains: wheat 0, durum wheat (re-milled semolina), oat, corn, wheat gluten, sugar, enzymes, ascorbic acid
How the calculator uses this flour
- Fermentation window. With 12% protein, the dough peaks 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 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Bread blend with wheat type 0 flour, remilled durum semolina, oat flake flour, corn flour, oat flakes, added wheat gluten, dextrose, enzymes and ascorbic acid. Protein: 12%.
Bakes with this flour
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