Molino Pordenone Vitakorn
Very Strong
Bread blend with wheat type 0 flour, stoneground wheat type 1 flour (4.5%), sunflower seeds (3.6%), flax seeds (2.4%), sesame seeds (2.4%), rye flour (2.7%), soy grits, added wheat gluten, malted wheat flour (2%), barley malt (1.8%), extruded corn, sugar, dextrose, enzymes and ascorbic acid. Protein: 14.1%.
Contains: wheat 0, wheat 1 4.5%, soy, rye 2.7%, corn, seeds 8.4%, wheat gluten, sugar, other ingredients, enzymes, ascorbic acid
How the calculator uses this flour
- Fermentation window. With 14.1% protein, the dough peaks after about 12 h at 22°C, inside a 6–19 h window. In the fridge at 4°C, it holds 7.5–70 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%.
Bread blend with wheat type 0 flour, stoneground wheat type 1 flour (4.5%), sunflower seeds (3.6%), flax seeds (2.4%), sesame seeds (2.4%), rye flour (2.7%), soy grits, added wheat gluten, malted wheat flour (2%), barley malt (1.8%), extruded corn, sugar, dextrose, enzymes and ascorbic acid. Protein: 14.1%.
Bakes with this flour
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