Molino Pordenone Troppo Buono
Bread blend with remilled durum semolina, wheat type 0 flour, oat flakes (5%), chia seeds (5%), flax seeds (5%), sesame seeds (4%), sunflower seeds (3%) and pumpkin seeds (3%). It also contains added wheat gluten, wheat bran and germ, wheat sourdough, dried potato flakes, malted wheat flour, turmeric, dextrose, enzymes and ascorbic acid. Protein: 16.4%.
Contains: durum wheat (re-milled semolina), wheat 0, oat 5%, wheat (bran), wheat (germ), seeds 20%, 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 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 33 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 remilled durum semolina, wheat type 0 flour, oat flakes (5%), chia seeds (5%), flax seeds (5%), sesame seeds (4%), sunflower seeds (3%) and pumpkin seeds (3%). It also contains added wheat gluten, wheat bran and germ, wheat sourdough, dried potato flakes, malted wheat flour, turmeric, dextrose, enzymes and ascorbic acid. Protein: 16.4%.
Bakes with this flour
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Troppo Buono vs Bio Cappelli Semola
Strength
——Protein
16.4%11.6%-4.8%Hydration
——Maturation
——Troppo Buono vs Bio Cappelli Semola
Troppo Buono | ||
|---|---|---|
Strength | — | — |
Protein | 16.4% | 11.6%-4.8% |
Hydration | — | — |
Maturation | — | — |